Ice Cream Times May June 2017

A Supplement of Beverages & Food Processing Times

Times

Vol. 4, Issue 05, May- June, 2017,

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Ice cream industry

is disappointed, 18 % GST, but

good news for ice cream parlour biz

I

ce cream is one of the fastest growing segments of Indian dairy industry is disappointed after the declaration 18 per cent GST slab. President of Indian Ice Cream Manufacturers’ Association-

IICMA, Rajesh Gandhi informed Ice Cream Times that he was expecting ice creams to be kept under 12 per cent category. He also informed that IICMA led delegations to the related ministry for keeping them in 12 per cent slab instead of higher slabs but government has played step-motherly role with ice cream industry. Gandhi also added that on one hand all dairy products are kept in 5

per cent slab, I am not able to understand why ice cream is not kept 12 or below.

Pradeep Chona, Managing Director of Havmor ice creams echoed the same, he added 12 per cent slab would have been better because ice cream is already having less per capita consumption in India and at global level, our country ranks bottom.

“Industry is putting its effort to increase but government hasn’t done anything for the industry so far. We can still request the government to keep us in 12 per cent slab.

Products like sweets and namkeen are kept in 5 per cent slab then why not ice creams.”

Gandhi raised a valid point by asking government, he said most of our raw materials, be it milk or sugar are sourced from farmers then why are we not encouraged the way dairy industry is encouraged.

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I ce Cream Times - May - June 2017

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A Supplement of Beverages & Food Processing Times

A Supplement of Beverages & Food Processing Times

www.advanceinfomedia.com

Times

Vol.1 Issue 02, Nov.- Dec. 2013, Rs. 20/-

Indian

Times

Vol. 4, Issue 05, May- June, 2017, 20/-

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Seasonal demand excites ice cream industry; anticipates 20 % growth

I

ce cream market in India is set to rise with each day getting hotter than the previous.

The increasing income that leads to high purchasing power, changing tastes, and improving infrastructure are factors that boost the growth of ice cream industry. Indian ice cream industry generated revenue of more than US$1.5 billion last year and is expected to generate over $3.4bn by 2021, as per a global market research and consulting company.

Also, another trend observed this season is that fruits flavors has gained popularity immensely among the ice cream lovers. Demand for ice cream in India is summer-driven, starting in March and lasts until the onset of monsoon in June. This peak season contributes more than 40 per cent of annual sales. Marriage season during this time is also a considering factor which will in return increase demand and push sales in bulk. The second

mini-peak season of ice cream is after monsoon and before winter season, when there are lots of festivals and temperature is moderately high. With the advent of summer season, an array of our products catering to ice cream sector witness a demand surge.

Ice Cream Times got in touch with some industry and allied segment players to know about the seasonal demand and new flavours. Industry players like Vadilal, Creambell, Scoops and Cream Stone, Rollicks, and Basant ice creams gave their inputs regarding the seasonal demand & flavours.

Allied segment players include Adani Wilmar, Godrej, Elanpro, Ice Make Refrigeration, and many others shared with us their latest innovation & challenges in this industry.

Turn to page 22 for the cover story on seasonal demand in ice cream industry!

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Amul expanding its

operation into Bihar and Assam

T

he makers of Amul – the Kaira District Cooperative Milk Producers’ Union —— is setting up a Rs 250-crore processing plant in West Bengal, and is expanding operations in the state’s districts and also foraying into Bihar and Assam Amul is a brand owned by the Kaira District Cooperative Milk Producers’ Union in Gujarat.

The processing plant with a capacity of one lakh litres per day (LLPD) is under construction in Guwahati..

They are expanding milk procurement operations in districts like Malda, Darjeeling, Howrah and East Midnapore in Bengal. This apart, they are foraying into milk procurement in Bihar and both procurement and processing in Assam.

In Bihar, the collection target is 30,000 to 40,000 litres per day. As for Bengal, a processing plant of 10 LLPD capacity, expandable up to 15 LLPD, with a total outlay of about Rs 250 crore, is being set up at Food Park, Sankrail, over 16.7 acres of land purchased from the West Bengal Industrial

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Development Corporation (WBIDC. Products like milk, fermented products, ice cream, UHT milk, white butter and ghee would be manufactured in this plant, which should be completed by 2018.The brand will also launch its fresh paneer in Bengal before the Durga Puja.

Amul started its operations in Bengal in 2004 with an initial volume of 50,000 litres per day, which has now touched eight lakh litres per day, including fresh dahi.

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I ce Cream Times - May - June 2017

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Ice Cream News

I ce Cream Times - May - June 2017 Contd. from pg 1

When asked about the increase in pricing he said that, “at present since the GST is not implemented you can’t expect increase in MRP but next year

by January there will be a change in pricing of ice creams for sure.”

The GST rate for Kwality Walls is broadly in line with what we expected basis the strategy outlined by the government. HUL has already communicated that it shall pass on the net benefit from tax rates where applicable, said Sumit Mathur, GM, Ice Cream division of HUL, Kwality Walls. Mathur also said HUL is working closely with its extended ecosystem of vendors and customers to target a cutover by July 1st.

However, for smooth and timely transition we require an early clarification on a few open items like – formal communication on cutover dates, reimbursement of fiscal, operational items like GST return formats etc.

A key concern from trade on amount of presumptive credit available also needs to be addressed to minimise impact of trade down stocking. HUL has been preparing for migrating to GST for the past two years including changes to our operations and IT systems. Our supply chain strategies have been done over the long term after factoring in the postGST scenario for the last few years, added he.

Anuvrat Pabrai, Managing Director of Pabrai’s Fresh from Kolkata said that he was already expecting this rate of GST. He said government has kept the rates more or less similar to the present-day taxation on various fronts. So, ice cream is already paying same rate of taxes. He also added that but there is good news for those who are doing ice cream parlour business, the government has kept them in 18 per cent slab where presently they were giving 22.5 per cent via various taxes.

So, there will be straightforward benefit of taxes on this wing of ice cream industry.

The GST Council should recommend to the government whether a separate authority is needed

or the Competition Commission of India (CCI) could be authorized to ensure that the reduced tax incidence on commodities has resulted in corresponding price cuts. Nitin Arora, CEO of Creambell Ice Cream from, Gurgaon informed Ice Cream Times that he is yet to evaluate the situation but one thing is sure that ice cream industry is passing through a phase where raw material cost has increased by 35-40 per cent. In this situation increase of ice cream prices can be expected by next season.

Ashish Nahar, Managing Director of Creamica Ice Cream, Nashik said he tried his best being the member of managing committee in IICMA to convince the government to keep the GST slab on 12 per cent but finally it has come 18 per cent which is bad news for a segment dominated by smaller manufacturers. He added that one can expect tax invasion from the smaller manufacturers, earlier they were giving 12.5 per cent VAT and were not eligible for excise duty. Now sudden change of rate will have a negative effect on their business.

Nahar also said that ice cream industry is paying better rates to the milk farmers than the milk sourcing companies still we are not considered the way dairy industry by the government. Revenue Secretary, Hasmukh Adhia had told reporters after the two-day meeting of the council in Srinagar that even if the anti-profiteering mechanism is set up three months from now, it will have the power to question corporate behaviour since the finalization of GST rates.

The GST rate on a large section of services will fall into the 18 per cent slab, which is three percentage points more than what is levied now, but both Jaitley and Adhia clarified that the efficiency in GST that eliminates the cascading or tax-on-tax effect of the current system will reduce the effective incidence of tax on services to a level much lower than the “headline” rate of 18 per cent.

The government believes the same will apply to goods as well.

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I ce Cream Times - May - June 2017

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Ice Cream News

After three decades, Dinshaw's ice-cream out with creative brand campaign

A

fter its first advertisement on television, Dinshaw’s Dairy Foods, a popular icecream brand, has made a comeback with a new packaging and a brand film to promote its products nearly after a gap of 30 years. The brand’s first commercial promotion of the icecream on TV was in 1990s. Though they used to come out with ads earlier, they were meant only for local cable channels.

The latest brand campaign has the expenditure cost of Rs 12-15 crore, including a budget of Rs 4 crore. They intend to make their presence felt across the country. In 1932, the company was established and has a major market presence in Central India. ‎ Chief Operations Officer at Dinshaw's Dairy Foods, Zervin Rana said, “The pre-packed cone format is one of the largest contributors in icecreams. We selected brand ‘Dil-Hi-Toh’ as our offering in the segment to spearhead our consumer communication. The packaging redesign relied on interesting insight delivered by Ormax (Mumbai) and creative strategy came by triangulating mother Brand Dinshaw’s long-term vision.”

Priti Nair and the team who conceptualized and created an interesting storyline to capture attention of ice cream lovers. She said, “We were very happy to get a decently focused brief that was not another ice-cream seduction or happiness approach. It allowed us to connect the brand in the real terms and work with the youth segment and connect with them in an emotional and engaging manner.

The tagline, ‘Dil Ki Dosti Pighalti Nahi’ works at multiple levels. Truly, happy to be associated with a brand that has been so much a part of our growing years.”

The brand has always portrayed itself as very warm and friendly and have created the image wherein consumers can trust them. The current campaign display elements of friendship and trust.

The television commercial shows a young boy who has bought ice-cream and is waiting for his friends. As the wait is prolonged with his friends not in sight, he is tempted to eat the ice-cream.

He unravels the packaging and is about to take a bite of ice-cream, but then his dosti comes in the way and he decides to wait for the friends. The friends were nearby had been purposely waiting to test him if he will wait or eat the ice-cream. After all, heartfelt togetherness is all about ‘Dil ki Dosti Pighalti Nahi’.

The core target audience of Dinshaw brand lies across Maharashtra, Madhya Pradesh, Chhattisgarh, and Andhra Pradesh. Rana said “This is our core market and this year we will be focussing on this territory only. Next year onwards, we’ll be focussing on Uttar Pradesh and Delhi and we have started selling there also. We have started doing well in the Northern part of India and in Allahabad, we are the market leaders.” The brand

claims to have a 60-70 per cent market share across Maharashtra, leaving out Mumbai and Pune. The ice-cream industry is growing around a range of 15-20 per cent on volumes every year. Per capita consumption of ice-cream in India is in the 300-ml range per person.

Rana said that one also needs a good distribution network before doing television campaigns on national television. Until now, Dinshaw’s has been advertising on outdoor front and did a lot of BTL activities. But this year, the icecream brand has started to give importance to television and social media. The company’s major advertising cost has been allocated to television and social media and outdoor fun has been kept very limited. “We are also not stressing on print because our entire target audience is on social media platforms.”

The target segment is youth between the age of 15-35 years. Why is the youth targeted, when ice creams are a favourite among children?

Rana knows the answer to it, “surely, they do but from the children's point of view, you need to define the age and create products for them. In the ice-cream industry in India, I have not seen any brand that has come up with a special range of ice-creams only for the kids. One or two products here and there, but does not define a range as such.

Every product category has a defined age where you can play. There is a gap. Another reason that brands have not focussed on kids’ category as such because when you are talking about 15-35 years of age, this is the age when they start getting money for their expenses. That is the time when you can attract them towards your brand. But for kids, you have to convince the kid and hope that they can convince their parents also to buy ice-cream.”

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Creambell to invest Rs 150 Cr, enters South market

D

evyani Food Industries brand, Creambell Ice Cream, part of USD 1.4 billion RJ Corp.

A top official said, it has planned to invest Rs 150 crore

for Tamil Nadu operations.

CEO of Creambell, Nitin Arora said the company which holds 15 per cent market share in the Rs 4,500 crore ice cream industry, would build strong presence in Tamil Nadu in the next few years. “We are happy to announce our entry in Tamil Nadu and we will be focusing over the next few years to build a strong presence here.”

The company would focus on establishing its brand in Chennai market through retail and vending push carts.

“Creambell expects to invest upwards of Rs 150 crore over the coming years to enhance presence and popularise the brand in the State”, he said in a statement.

On expansion plans in overseas market, he said the company was in the process of introducing the ice cream brand in Kenya, Zambia, Mozambique, and Tanzania. Creambell currently has 15,000 pushcarts and 70,000 retail stores across the country. It has state-of-the-art production facilities in Baddi, Himachal Pradesh, Kosi and Goa.

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Ice Cream News

I ce Cream Times - May - June 2017

Rs. 200 cr investment for expansion by Havmor

H

avmor Ice Cream plans to invest Rs. 200 crore for expanding its footprints in South and North markets in the next 3 years and set up its third manufacturing unit. Havmor has market presence across 14 states across the country and claims to be the second largest icecream manufacturer in India. The company plans to open 250 exclusive ice cream parlours and close to reach about 50,000 retail outlets by the end of FY 18.

markets namely Hyderabad in Telangana, other centres in Andhra Pradesh, and recently in Karnataka.

MD Havmor, Ankit Chona said, “Havmor is working on a greenfield project to develop a state of the art manufacturing unit in South India within the next 3 years that will cater to the South India market and aide further expansion. Out of the top FMCG ice cream brands in India, Havmor is the only ice cream company which is not owned by a dairy cooperative and yet since inception it has only made pure milk ice creams.

However, various brands make both ice creams and frozen desserts and so we believe customers need to know what they are consuming.

Havmor has now officially launched its first new production facility outside of Gujarat with a state of the art facility in Faridabad with an added capacity of 25000 litres of ice-cream per day. It intends to scale this facility up further to over 1 lakh litres per day with a combined output of over 3 lakh litres per day.

They continue to expand their operations through various retail partnership and ice-cream parlours in six newest territories including Delhi NCR, Haryana, UP in northern markets and in southern

An internal survey conducted revealed that consumer awareness levels are far lower in distinguishing frozen dessert and ice cream. As an ice cream producer, we would like to spread the awareness about the difference between ice cream and frozen dessert. We will soon be rolling out a 360-degree campaign to spread that awareness.”

Havmor’s strategic business focus aims to explore newer markets and strengthen its presence across India with an aggressive expansion plan. The new investments would help the company achieve a Rs. 1000 crore turnover by 2020, the company said in a statement

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Ice Cream News

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Zomato to Offer Free Desserts on every meal order

I

ndians are eagerly waiting for Zomato Gold to be launched in India in June 2017, The company has some other plans to keep the customers engaged. Founder and CEO – Zomato, Deepinder Goyal said that the company is on track to launch Gold subscription in a couple of months. Along with the Gold service, Zomato has announced the launch of Zomato Treats, a service that will offer free dessert with the order at just Rs. 249 a year. This can be availed at any of the participating restaurants on Zomato’s platform.

Business Head – Online food ordering at Zomato, Mukund Kulashekaran said “With the aptly titled Zomato Treats, a subscription-based service for

Zomato users in India as well as the UAE. If you live in any of the 16 cities where we offer online food delivery, a Zomato Treats subscription will get you a free dessert with every meal you order online on Zomato at participating restaurants.”

From now on, 20 per cent Gurgaon users will have the option to buy Zomato Treats. The company will soon capture other regions in a phased manner. Delhi-NCR and other 15 cities will avail this service in the next two to three months.

Zomato has also started another service as a pilot in Dwarka, New Delhi to provide a common infrastructure to restaurants as ways to improve their deliveries and customer service.

The company received a record of 2 million orders in a month in March 2017 that defines the growth and commitment from its employees and founders.

Zomato Gold will unlock a lot of deals for Indian residents who enjoy an exciting nightlife and want to spend it in a limited budget. Henceforth when an order is placed you will get complimentary one portion of your favourite dessert from the same restaurant which is a fair deal at only Rs. 249 per year. The company has levied any limit on the price of the dessert, so choose any favourite one without hesitation. Zomato had generated revenues of $49 million in FY17, registering an 80 per cent growth year-on-year.

Havmor’s new initiative for ice cream lovers, #TheCoolestSummerJob

T

he leading pure milk ice cream brand in India, Havmor Ice Cream is using a digital platform to announce the launch of ‘The Coolest Summer Job’ offer which includes the creation of a special position of Five Chief Tasting Officers, for all existing and soon-to-belaunched flavours. Digital platforms will be used in the selection process until 20 May 2017. The process online, where applications will be invited through a special microsite: www.havmor.com/ thecoolestsummerjob as well as through the brand’s social platforms. The interview for the position includes submitting a 2-minute video capturing one’s passion for ice-cream and the understanding of the local appetite. The brand will be using the official hashtag #TheCoolestSummerJob.

The campaign intends to bring ice cream consumers across cities on one platform to display their passion for ice cream. Havmor provides consumers an opportunity to create flavours they wish to see on shelves across the country and in return be part of the ever evolving Havmor flavor story. It begins nationwide hunt for ‘The Coolest Summer Job’.

The hunt for ‘Chief Tasting Officers’ from across India to be an integral part of developing a New Range of Ice Cream flavours.

Director of Havmor Ice Cream, Ankit Chona said, “Havmor is known for its unique and innovative

offerings and with an increasing demand for unique and new flavours, we have embarked on a journey to engage with the end-consumer directly to involve them in the process of introducing new flavours. Since digital is the medium of choice, our campaign aims at bringing ice cream loving consumers on to one platform to highlight their passion. The most deserving candidates will be an integral part of the Havmor family and will work closely with our teams to develop never tasted before ice cream flavours.”

The candidate will be part of the core R&D team in the development process of new flavours. The selected aspirants will be provided a sneak peek into the ice-cream manufacturing process, right from sourcing ingredients, technological knowhow all the way to the manufacturing process of pure milk ice creams at Havmor. An important part of the Chief Tasting Officer’s induction will also be on Havmor’s 70+yrs of in-depth knowledge on food tasting and ice cream manufacturing.

A special mentorship program with renowned chefs on the significance of taste, texture and flavour will also be part of ‘The Coolest Summer Job’ Offer.

VP – Head of Marketing Chaitanya Rele said, “Our nationwide job hunt will be live on all our digital platforms and we will also be working closely with various human resource partner firms. It is an exciting opportunity where the winning candidate will get to master the unique techniques of ice cream making, meet the demands of the unique taste-buds in India and will have all the freedom to invent new flavours of their choice. These flavours will then make their way into our 200 ice cream parlors and 40,000+ retail outlets.”

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I ce Cream Times - May - June 2017

Vanilla farmers hit jackpot as price goes high

F

rom ice cream to epicurean cuisine around the world, vanilla is always the most sought-after flavour. Would you believe that the vanilla essence in your kitchen cupboard is not made from real beans? Or that relatively cheap imitation and synthetic vanilla extract has nearly wiped out the domestic market of the organic variety in the country? An organic vanilla farmer near the vicinity of Udumalpet, said the business is like the lottery. A good demand for the product and certain awareness of the trade could bring in good rates to match the investment and cost of labour. for as low as Rs.140 per kilo. Now, the price of green vanilla beans is around Rs. 3,000-4,500 per kilo, while dried and processed beans are sold for Rs. 20,00025,000, depending on the quality and length of the beans. Disease“Money cant buy Happiness, but it can buy our Flavour ingredients free vines also fetch a and that’s much of a same thing”. decent price. Price rise can be attributed to the 2 - Acetyl Pyrazine natural calamity that Acetoin hit the largest vanilla Aldehyde C14 (Peach Aldehyde) producer in the world, Madagascar. The Sava Aldehyde c-18 (Coconut Aldehyde) region produces half of Allyl Caproate the world’s vanilla, was Diacetyl one of those badly hit Ethyl Butyrate by the Cyclone Enawo Furaneol in March 2017.

L Menthol Flakes Madagascar witnessed Milk Lactone one of the deadliest Vanillin cyclones in the SouthEthyl Vanillin West Indian Ocean & many more..... that hit a major part of its vanilla crops.

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Last year, green vanilla bean was being sold

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A new pack of sharing launched

by Cornetto

Nadu enjoyed a few good years of trade, producing as much as 2,000 tonnes of beans per year.

However, after trade picked up in Madagascar, India’s production fell to as low as 150 tonnes a year. With this new rise in demand for the product, production has once again increased to 400 tonnes.

With bad harvests predictions in the island nation, India is ready for competition in the global vanilla market. Lesser availability of the product has pushed the prices up too. Vanilla enthusiast and entrepreneur in Pollachi, R Mahendran “Price of vanilla in the international markets has gone over $600 per kilo.

C

ornetto presents the Cornetto Pack of Sharing, recently. The Pack of Sharing offers six mini disc cones with a mix of the Classic Vanilla alongside Classic Supreme Chocolate. On introducing the Pack of Sharing, brand ambassador for Cornetto Alia Bhatt said, “I always believe that happy moments can get happier when you are surrounded by the people and things that make you smile.

The price in India has matches the trend too.

However, when Madagascar recovers from the calamity, the prices are bound to fall again. Just as it happened after the good export period of 20052008.”

Mahendran added the lack of buyers dissuaded farmers from cultivating vanilla through the lean years. “Buyers bought vanilla beans primarily for export. When Madagascar beans hit the market again, the demand from our farmers plummeted.

Awareness about the harmful effects of the synthetic vanilla can help the domestic market move towards the organic one. Our industries have primarily been using synthetic vanilla; hence, there is no demand for the real one in the domestic market.

We should create awareness about the health benefits of using original vanilla than the synthetic ones which are created from petrochemicals.”

I am very excited to join Cornetto in introducing the Cornetto Pack of Sharing that helps bring these together, because you experience a different type of joy when you share something you love with your loved ones.” Brand Ambassador Alia Bhatt in the TV commercial advt. is shown sharing her Cornetto Pack of Sharing with her group of friends when she plays cupid to two of her friends and helps them realize their moment of love.

General Manager of Ice Cream Division (Kwality Wall's) at Hindustan Unilever Ltd Sumit Mathur said, “As a brand, we have come to understand the joy that consumers experience when they can not only enjoy the product but also share it with their friends and family. With the Cornetto Pack of Sharing, we aim to bring consumers together and turn every simple occasion into a celebration.

With this launch we are also offering consumers the option to keep their favourite Cornetto always in stock at home.”

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RG Chandramogan built an ice cream empire from Rs. 13k to Rs 8,000cr

I

n Chennai’s swanky and cosy Hatsun building, a 67-year-old RG Chandramogan, who has built a Rs 8,000-crore business with just merely Rs 13,000 in his pocket under the brand Arun Ice Creams. The successful journey is due to the hardwork and efforts, with the sole objective of achieving progress and overcoming obstacles.

There were several difficulties, struggle days but today it is rightly being called as the largest private dairy in India, Hatsun Agro Product. The company is a testimonial to striking the right chord at the right time.

meant exploring conventional spaces to reach possible customers.

In the first year itself, the company made an annual turnover of Rs 1,50,000 that was remarkable. In 1986, the brand officially got its name as Hatsun Agro Product. They eventually quashed the existence of any middlemen between the farmers and the firm, and cut costs by building a tiny factory-cum-sales outlet. The company operates from its three million-sqft office and employs around 8,000 people today.

The company has dairy units located in Kancheepuram, Salem, and Madurai for markets in Tamil Nadu and Belgaum for markets in northern Karnataka and Goa. In Tamil Nadu, Karnataka, Andhra Pradesh, and Goa, Arokya and Gomatha are two milk product lines.

Arun Ice Creams is a popular ice cream brand in South India, with over

From Thiruthangal in Virudhunagar district, Chandramogan began working when he was a 21-year-old. He had to drop out of his school because of his financial constraints, and his supportive family sold all their property to start a business.

He rented out a 250-sqft space in Royapuram with three employees in 1970 and the next 10 years

1,000 parlours.

Out of the 1,000 outlets, 670 are in Tamil Nadu, 148 in Karnataka, and the rest in Kerala and Andhra Pradesh. Chandramogan is one of 41 Indian billionaires today. In 2002, his son C Sathyan was designated the Executive Director of Hatsun Agro.

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MLC Vibodh Gupta Hatsun Agro inaugurates intends to start Janta Ice Cream greenfield project

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enior BJP leader and MLC Vibodh Gupta inaugurated a Janta Ice Cream Parlour and Kamyotra Agencies in presence of many local shopkeepers and public. Gupta spoke on the occasion, stating that it will not only prove to be a source of income for the proprietors of both the outlets but also provide employment to youth. “It is a very good initiative and other unemployed educated youth should emulate it. They should avail the loan facilities from financial institutions to set up own business instead of becoming over aged while waiting for Government jobs.”

He said Modi-led government has launched many schemes for emerging entrepreneurs like Pradhan Mantri Kaushal Vikas, Skill Loan scheme, Credit Guarantee Fund Scheme for Micro and Small Enterprises and Pradhan Mantri Mudra Yojana (PMMY). He presented an overview of the popular government schemes specially Pradhan Mantri Kaushal Vikas and Skill Loan scheme. Under Pradhan Mantri Kaushal Vikas Yojana (PMKVY), the skill and entrepreneurship ministry’s flagship skill training scheme aims to encourage skill training by providing financial rewards to candidates who successfully completed approved skill training programmes. Over the next year, PMKVY aims to skill 2.4 million youth, across India.

He added Modi government is working to make a new India where the poor do not want anything by way of charity, but seek opportunity to chart out their own course. “An India that is driven by innovation, hardwork and creativity; an India characterized by peace, unity and brotherhood and an India free from corruption, terrorism, black money and dirt.”

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ne of the country's largest ice cream maker, Hatsun Agro Product Ltd, plans to expand in Maharashtra and is looking to acquire a greenfield project or farm in the state. Chennaibased Hatsun, that started off as an ice cream company in the 1970 and later expanded into milk and other dairy products, currently retails many its wares in four states—Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana.

Last year, milk procurement began from Maharashtra but the milk is sold in only a few pockets of the state. It now plans to expand in the state by selling milk under its Arokya brand more widely, starting with southern Maharashtra. They also are looking at retailing their oldest brand – Arun ice creams and Hatsun curd in the state.

Chairman and Managing Director, Hatsun, R.G. Chandramogan said, "We are looking for a greenfield project, a farm, in Maharashtra.

If somebody is available for a takeover there, we may look at it. When we buy a company, we prefer buying a company of a smaller size where restructuring can be done according to our requirements so we can modify the procurement system, the distribution model and advertising.”

Currently, Hatsun Agro has 1,200 outlets and shall add another 1,800 outlets in a phased manner over the next 15 months. Chandramogan said, "This year we’ve already invested about Rs 460 crore.

Next year our capex will be about Rs 390 crore – so Rs 850 crore in two years was the expansion plan.

This has gone into strengthening our marketing network, expanding production capacities, and streamlining of our procurement.”

I ce Cream Times - May - June 2017

Salt Brand Solutions wins social media mandate for premium ice cream brand

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alt Brand Solutions has won the social media mandate for London Dairy India, a premium brand of ice creams, with a global presence in over 31 countries. London Dairy, an established market leader in the premium ice cream segment is known for its products of unique innovative flavours and creamy textures.

The brand has been regularly reinforcing its premium position in India with innovations that are not only sensitive to the consumers’ changing requirements but also constantly shape the category.

Salt Brand Solutions will have to manage London Dairy’s digital communication and social media presence in India.

This collaboration will focus on co-creating a content forward strategy to help the brand reinforce their connect with consumers and drive awareness about their premium of offerings.

CEO of Salt Brand Solutions, Siddhartha Singh said, “We’re ecstatic to be associated with London Dairy. We are confident that we will help them in reaching out to their target audience and establish London Dairy as a premium brand of ice creams.”

Marketing Head, London Dairy, Prashant Sarwade said, “We are looking forward to this association with Salt and we hope to create new & unique connect with our audiences over social media.”

Gin Mare to launch G&T ice cream parlour

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in brand Gin Mare will open a gin and tonic ice cream parlour to celebrate World Gin Day, which takes place on 10 June.

Taking place in London hotel The Hoxton, the brand has teamed up with bespoke ice cream company Ruby Violet to stage the gin-themed pop-up. Guests are able to choose a scoop of botanical ice cream or sorbet to create a G&Tinfused concoction.

Toppings include dried olives, crystallised rosemary, botanical brittle, savoury wafer and gin-soaked orange peel, and guests can choose a combination to personalise their creations.

The ice creams will be paired with twists on the classic gin and tonic, which will be given a new spin using ingredients such as a wedge of mango and a grind of black pepper.

The ice cream parlour will be open from 9-11 June.

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Ice Cream News

I ce Cream Times - May - June 2017

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Through tomography method, Ice cream cone with bubble wrap envision changing temperature on look but tastes like a waffle the microstructure of ice cream

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lash-frozen nitro ice cream and delicious doughnuts and over-the-top milkshakes, this imagery will take you through a desserttrend nirvana. Inspired by a Hong Kong street food known as gai daan jai, this confectionery is making inroads around Washington, and other parts of the world. Instead of a Belgian waffle’s grid, a bubble waffle, or egg waffle, consists of an interconnected hive of spheres. So, it is an edible bubble wrap.

Tiger Fork Executive chef Irvin Van Oordt tried

bubble waffles when he lived in Singapore and then sampled more the first time he went to Hong Kong a few years ago. The waffles are eaten on the go, served plain, or combined with condensed

milk.

Van Oordt said, “It was awesome. I fell in love with it.” At the Hong Kong-inspired restaurant, that recently opened in Washington’s Shaw vicinity.

These bubble waffles (cooked to order in two special irons) are shaped into a cone and served with green curry ice cream, Pocky sticks, burnt coconut cream, cajeta (caramelized goat’s milk) and two types of sprinkles. As one tale goes, the bubble waffle was the creation of a thrifty vendor looking to do something with cracked eggs that could not be used otherwise. The eggs, plus a custard powder incorporated into the batter, make for a waffle that is crispy on the outside and soft on the inside. In Hong Kong, one can find out batter cooked in pans with the trademark spherical indentations held over an open flame.

In Washington and other places, this treat whether with or without ice cream is available at Snowbots in Rockville. Eggloo in New York specializes in the cones, and in London, a new shop, called Bubblewrap, drew around-theblock lines of eager diners.

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K researchers have developed a new 3D x-ray tomography (XRT) method to visualise the effects of changing temperature on the microstructure of ice cream.

What is ice cream? The simple definition and answer to it is that ice cream is a mixture of milk, fats, sugars, proteins, emulsifiers, stabilisers and flavours that are aerated and then frozen to form a soft solid comprising about 30% ice, 50% air, and 5–15 per cent fat droplets suspended in a sugar solution. Its quality depends on the size of its ice crystals and air bubbles: smaller crystals and bubbles make it smoother and creamier.

Since this complex colloid is unstable above –30˚C, its microstructure will change during shipping and storage (domestic freezers are usually at around –18˚C) will affect its taste and texture.

Most techniques can only view ice cream in 2D slices or they modify its structure during analysis.

Researchers have used XRT to study ice cream’s 3D structure earlier but had to use a chemical

Automatic stickline Machine

contrast agent for resolution below 10µm.

This new XRT technique, developed by Peter Lee and Enyu Guo from the University of Manchester and colleagues, has three augmentations over previous methods: it keeps samples cold to eliminate changes from temperature fluctuations, it provides better contrast between the solid, liquid and gas phases, and it has improved imaging software to reduce noise. It therefore gave higher resolution images that were more accurate than previous XRT results.

Lee and Guo slowly heated then cooled ice cream from –15 to –5˚C and back again over two weeks.

Using their new technique, they saw ice crystals in the ice cream coarsen as they grew, but also that growing and interconnecting air bubbles hampered the growth of ice crystals. This means that air bubbles could be a useful tool for manufacturers to extend the ice cream’s shelf-life.

US local supermarkets to sell Butterbeer Ice Cream

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arry Potter fans have always wondered what the fictitious foods and drinks of the wizard world would taste like. Companies like Jelly Belly has consumers Bertie Botts every Flavoured Beans, and with the opening of the Wizarding World of Harry Potter at Universal Studios and Chocolate Frogs, the Great Feast, Fizzing Whizzbees, and lot more is available!

Soon Butterbeer flavored ice cream can be enjoyed by ice cream lovers in US. The Butterbeer flavour will be produced by Yuengling Ice Cream, that is a mix of butter cream and butterscotch ice cream, with a butterscotch swirl. President of Yuengling’s Ice Cream, David Yuengling said “My kids were big Harry Potter fans and we wanted to do something unique.” This Butterbeer formula will be appropriate for all ages.

It's manufactured by Yuengling Ice Cream that was founded by owner D.G. Yuengling & Son Brewery during the prohibition period, but is no longer affiliated with the beer company of the same name.

The Butterbeer flavor will also become a regular part of the Yuengling selection instead of just a limited-edition product. This will be available at retail price of $3.69-$3.99 per pint, and in many grocery stores around the U.S. Yuengling press statement state that “we hope we made J.K. Rowling proud with this flavor. You can view all the nutrition facts and ingredients on the flavor's webpage.”

I ce Cream Times - May - June 2017

Italian cafe boasts of a 60-year-old secret family recipe Nottingham's Italian cafe Dolcino - sweet-tooth eatery where fresh gelato is made daily using a secret family recipe that goes back to 1950s.

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his dessert parlour in Nottingham has features that make it stand out from the crowd. This café serves traditional Sicilian desserts and unusual flavours, but also brings gelato joy to the patrons with its mega Freakcone, a tower of loveliness and toppings. Customers even get a chance to experiment with their own gelato mix, asking the experts to blend their choice of flavours to create something personalized.

Popular flavours like Oreo biscuit and strawberry cheesecake, specials of gin 'n' tonic, chocolate and chilli and rhubarb and custard are on the menu list. This 150-seater cafe, in a former bank in Beastmarket Hill, is run by the Arcadio family, who have an impressive history of making gelato in Italy.

The Nottingham venture follows their first successful UK business in Loughborough. Sicilian desserts such as pinolata (a lemon and chocolate pastry), cakes, sundaes, sorbet, and milkshakes are also on the menu. From a window view on the firstfloor customers can see the gelato being freshly made daily, using milk from Rutland Dairy's cows.

The all-day cafe opens early morning and shuts late at night also serves sandwiches, crepes, and waffles, everything made from locally sourced ingredients and freshly cooked. The business has created 15 new jobs, is run by Francesco Arcadio, 51, his wife Kirsten and their 18-year-old son Sebastian.

Francesco's grandfather, also called Francesco, was the first one to make gelato in Sicily after World War II and later moving to Rome, where he sold it to tourists from a tricycle. "When I was a toddler I helped peeling bananas for the gelato and that is where my passion started," said Francesco.

Made with less fat than ice cream, gelato is churned at slower rate, incorporating less air, leading to a denser texture and because it is served at a slightly warmer temperature, it remains soft and silky and does not cause brain-freeze. It is packed with flavour, the gelateria brings la dolce vita to the city with retro Italian decor, including cosy mint green booths, scenic pictures, an iconic Vespa scooter and a Fiat 500 wallpiece.

Kirsten said, “Our children represent the fourth generation of gelato makers. Our concept is a modern take on the Italian all-day café and gelateria. Customers love the fact that we appeal to a wide range of people from all walks of life.

The freshly-made quality of our food is important to us – sandwiches, crepes, waffles are all made on-site on the day and cooked in front of you while you wait, so no reheating."

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Seasonal Demand

I ce Cream Times - May - June 2017

Increasing Ice Cream Sales,

A Supplement of Beverages & Food Processing Times

www.agronfoodprocessing.com

Times

Vol. 4, Issue 05, May- June, 2017,

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weltering summer brings wrinkles on the faces of common man but there is only one specific group of people happy in this situation and that is the Indian ice cream industry and allied sectors. When they discuss with each other about the rising temperatures, they always evaluate their success based on the degrees of it. This summer is no different from past many summers and ice cream industry is yet again expecting a growth of 20 per cent plus this year.

According to Dinesh Chandra of Cosmos ice cream, Hyderabad, there has been rainfall on and off which has hampered sales a bit otherwise sale charts are soaring day by day. According to manufacturers from western India ‘summer came early this year, expecting a better year than the last year’. North India also started feeling hot by February end and by March, manufacturers started to get the taste of it in May. Eastern India is comparatively smaller market but growth is phenomenal in this part of the country. Hasan Akbar Ali, Frostea Ice Cream, Cuttack said season is very good but due to very high temperatures sometimes consumers avoid going out from their homes.

According to him, moderate heat is always good for ice cream industry, the growth comes not because of high heat but prolonged summer.

This summer is also hot for a number of brands expanding day in and day out in different parts of the country. Presently there are a very few national brands in the country. Most of the ice cream industry is dominated by regional players. Companies like Havmor and Creambell are not only increasing their market size both sales wise and geographically, even production capacity as well. Creambell is investing Rs 150 cr in Tamilnadu, this will be its foray deep in South India. Havmor after successful launch in North India is looking southward. Havmor has plans to invest Rs 200 cr in the next three years only to increase their manufacturing capacity. There was some media coverage about Havmor selling its stake to HUL and Nestle but according to Pradeep Chona he is not interested to sell the stake at the moment. He also informed that there were offers from these companies which he rejected.

Recently, in the last issue you would have read a story on private equity investment potential of the ice cream industry. This story will continue in coming years and you will see many such acquisitions, stake selling, PE investment in this industry.

Ice Cream Times has done a cover story with the leading brands and allied industry suppliers in this issue. According to these experts, the growth of Ice Cream industry will be higher than 20 per cent. You will also read about the offerings of ice cream industry especially for summer season. Almost every brand has launched many flavours keeping summer in mind particularly summer fruits like mango, tender coconut, litchi, etc.

This summer will also be remembered for the controversial advertisement of AMUL about ice cream and frozen dessert. The case is still sub judice and the court is yet to pronounce its verdict. But one thing is sure that heavy dose of AMUL advertisements has created a question mark in the minds of consumer. Its upto the frozen dessert manufacturers that how they deal with the situation in coming months and how they educate their consumers. It is the right time for frozen dessert manufacturer to come together and create an environment where none can kill their business.

Mother’s day was celebrated in the month of May on 14th. Ice Cream industry celebrated it in its own way from Srinagar to Kanyakumari and from Jamnagar to Jalpaiguri. Mothers are very important for ice cream retailers because ultimately, they only bring their children to the parlours and shops to consume ice creams. Almost all the visible brands created their artworks showing Mother and child in the backdrop. You will read a full story on this topic inside this issue.

Signing off now for this month, Chao Chao!

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e are amidst that time of the year wherein heat temperature is rising with every passing day. What better than to consume cold drinks and ice creams to survive the sweltering sun. The notion of ice cream being considered as a luxury food product no longer exists, as with time taste and preference of consumers changed that has propelled growth in the Indian ice cream market. The growing demand for natural and traditional flavored ice cream, coupled with increased penetration of international brands, improvement in cold chain infrastructure and rapid urbanization influences

Rajesh Gandhi

Nitin Arora

lot of hope and optimism. “We too are upbeat about the opportunity to cater to our consumers spread across the country and to bring them the continuous excitement of trying out our new product innovations in addition to our popular offerings.”

There is another segment that benefits with the growth in ice cream industry, it is allied industry.

Adani Wilmar - AGM Sales – Speciality Fats, Shashindra Nath Mishra stated that ice-cream season had been great last year for all the players of the industry but this year is better as compared

Sudhir Shah

Indian ice cream market.

Ice Cream Times spoke to some ice cream and allied industry players regarding the seasonal demand during the scorching summer months.

Seasonal demand always brings in more profit returns as compared to rest of the year sales profit.

These players also shared their latest innovation and new flavours introduced with this publication.

Read on to know what these players feel about the demand and growth revenue anticipated during this peak season.

Current ice cream market The CMD of Vadilal, Rajesh Gandhi viewed the current market as a big opportunity for the industry. He said the temperature is rising and is directly co-related with sale of quick refreshments across the nation. Market is growing year on year for ice-cream, sales receive pace to beat the heat this year also.

“Ice-cream market is a growing segment in India due to improvement in infrastructural facilities like road connectivity, stability of power supply, chain of cold storages, awareness of customers, introduction of new and customer centric flavours etc. Marriage season during this time is also a considering factor which will in return increase demand and push sales in bulk.”

Creambell CEO, Nitin Arora feels that nowa-days ice creams are consumed throughout the year, however, the summer season is something which the industry looks forward to with a

Gaurav Khemani

Charanjeet Singh

to last year. “As per oils & fat demand so far, we expect industry to grow over 30 per cent over last year.”

ED of Yarbal Print-Pack, Amey Ajit Patil said there is huge demand for ice cream products in the market due to rise in temperature and marriage season. This year, Indian economy has undergone changes that have resulted in less purchasing power of the consumers. The market is highly competitive.

Summer time is when men, women and children gather at ice cream parlours / push carts / conventional retailers selling ice creams. This also pushes the sales of associated cooling products like chest freezers /coolers. Say for instance, Godrej Appliances recently launched the chest freezer range in the month of March this year. Rajinder Koul, Sr.GM and Product Group Head- Chest Freezer at Godrej said “we saw a significant pull for our product post our all-India product launch at Mumbai.

Even though the product demand was triggered by an early summer, our differentiated product features, especially power saving of our Chest Freezer of 40 per cent over competition brands was an exciting proposition for the network and the consumers equally, and enabled us to get placement across the network.

Our estimate is that industry would have grown by approximately 20 per cent during the last two months.”

Latest innovations and

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quality, energy efficient and innovative products, we have launched an extensive range of stylish, contemporary, and energy-efficient products for the Indian market. We also introduced Elanpro Combi Freezer some time back. The product is designed to meet the temperature requirements of smaller ice-cream and milk outlets.

ce Cream Times interacted with the allied segment of the industry who gladly shared their latest innovations. Being innovative and unique is what makes these companies stand out from the rest. Recently, Elanpro launched its EKG Supersaver Series in 82mm insulation. This new range of glass top chest freezer marks a step forward to bringing innovative solutions suitable for the Indian market.

These display freezers are ideal for places which intend to have a perceptive display. Launched in seven variants, the product is available in the capacity range of 150 to 625 litres. The USP of EKG series is its best-in-class 82 mm insulation ensuring minimum heat loss and low power consumption. The product also provides long hold over time in case of power failure.

Large-capacity (400 litres), low temperature freezer is capable of temperature management with dual doors i.e.

–16°–22° C and the other 2°–10° C. We intend to introduce products that are equipped with modern features and state-of-the-art technology and provide our customers with elevated level of satisfaction.”

Elanpro’s MD, Ranjan Jain commented, “underscoring our commitment to provide reliable

Print N Pack Pvt Ltd has been a pioneer in Aluminium cone sleeves and ice-cream cones.

Seasonal Demand

I ce Cream Times - May - June 2017

Industry can expect 20% plus growth this year too Elanpro’s MD, Ranjan Jain said “with the advent of summer season, an array of our products catering to ice cream sector witness a demand surge. Traditional equipment which not only cool products but also display them elegantly like display and storage freezers experience an upward momentum. Demand for our innovative and hitech range of beverage dispensers and equipment from SPM, Italy for slush, soft serve ice cream, hot beverage and chilled drinks also picks up during this season.”

This summer with temperature most likely to

Ranjan Jain

Shashindra Nath Mishra

decent number of sales being achieved in this period. ED of Print & Pack, Rushikesh Gandhi believes that ice-cream industry has always been very dynamic and will continue to be so for several years. With increase in spending power, better infrastructure, and better distribution, the golden phase in ice cream industry will continue.

Market demand for magic price points (Rupees 5, 10, 15, and 20) will continue to grow.

Seasonal demand view Seasonal demand of ice–creams during the months of April–May forms around 50 – 60 per cent of

Chandrakant Patel

be at least 2 0C above the normal temperature.

There is an increase in 35 per cent of sales of air conditioners and refrigerators since February.

The impact of scorching heat can also be seen in organized and unorganized cold chains sectors.

Vice President - New Product Initiatives, Pluss Advanced Technologies Pvt. Ltd, Vishnu Sasidharan said “FY 2016-17 has been very encouraging with unprecedented sales growth for our customers in the PCM based refrigeration and transportation applications that tripled in few cases. Organized sectors are more concerned for the delivery system than storage system due to high volume of food wastage during delivery.

Sectors like dairy, fruits and vegetables, icecreams, meat, wine, chemicals, pharmaceutical (both medicine and lab testing samples) and others are turning towards finding the solution which can maintain the temperature from their collection point till their delivery. We are optimistic about the growth in clean tech and innovative refrigeration applications using phase change materials technology. Market demand is increasing in the western part of India and in the northern part as well. Andhra Pradesh, Tamil Nadu, and Goa market has suffered setback due to uncommon rain, observed Nitin Shah, ice cream & dairy consultant from Ahmedabad.

The production capacity increases during the peak season and whatever quantity of ice-cream demanded as per market, it is supplied. The ice cream market during summer is excellent with

Amey Ajit Patel

Nitin B Shah

annual demand in India. Vadilal is the second largest ice-cream serving company in India, that caters to large area, all age of customers, irrespective of income group and culture and their seasonal preparations begin from December.

Regarding the seasonal demand in ice cream industry, Vadilal CMD said, “We build inventories quite well in advance of ice-cream for season. We go with the tastes and customer preferences during the season to retain the higher market share. We have experienced and well equipped team of marketing, production, quality control, research and development, supply chain, cold storages, and vast network of around 40,000 retail outlets to make this happen.”

Director of Scoops & Cream Stone, Sudhir Shah elucidated that this summer, there could be a marginal increase of 25 per cent in demand as compared to off-season. If the consumption ratio is 100 ice creams, then it is likely rise to 125 in summer. Generally, there is about 40 per cent sales during four hot months of the year. Director of Rollicks ice cream, Gaurav Khemani explained that “during this period, we work round-theclock and for rest for the year we put in 8 or 16 hours depending on the month. Hence, we take up extra seasonal labor for our production units and at delivery points.” Whereas Arora agrees that demand peaks during the summer months. He said “we are amongst the few pan-India brands in the country, well geared up with 3 state-ofthe-art manufacturing facilities spread across the country to make our products available across

in all the 4 corners of India. Even Charanjeet Singh, Managing Director of Basant ice cream in Ludhiana shares the same view about seasonal demand as for him, April-May-June is peak season for ice cream industry that witness high demand.

Sufficient arrangements and strategies are made for these 3 months well in advance that enables to cater to the market demand.

New trends & flavours Every year, several new flavours are introduced and innovative ideas take shape. Even at our Ice Cream Congress and Expo event that takes

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Glenes Bothelo

as traditional kulfi). Apart from that, there is traditional fruit ice creams. Punjabi people like more of traditional rich ice creams, so this year we have introduced new flavors like Rajwadi kulfi, Kashmiri gulkant.” Gurgaon-based Creambell product portfolio consists of more than 150 SKU’s comprising of single serve packs (water lollies, cream bars, kulfi’s, sundaes, cones, cups) as well as take-home packs (combi packs, tubs, cakes).

This year, they have introduced 21 new products the foremost amongst them is called Chockerz (the first stickless ice cream bar in India).

Anticipated growth revenue Organised branded ice-cream industry is growing at a rate of around 15-20 per cent since past few years. Vadilal’s CMD said that in general it excepts the same growth rate in time to come.

It may be higher than current growth Rajinder Koul Rushikesh Gandhi Vishnu Sasidharan rate but certainly not lower. “Our revenues kept on growing at a rate of around 18 place every year, there are discussions on various per cent during the past years and expecting to concepts that will benefit the ice cream industry continue this year as well.” Jain adds on further and allied segments. Ahmedabad-based Vadilal that “we are optimistic on the growth in Indian have all categories of Ice-cream forms candy, market although we have noticed some visible cones, cups, and bulks. Rajesh Gandhi further uncertainty about GST rules especially about informs that there are plans to introduce Belgiam imminent losses during switch-over to GST. This chocolate flingo cone, Pita flavour in all cupshas led to a cautious approach by the trade this cones and bulk, Kulfis like Rajbhog, Lichi, Vadilal summer. Henceforth, we are also vigilant in our special Pista and Rabadi. “In cup categories, we approach and budgeting a growth of 20-25 per would be introducing total 18 unique flavours like cent over last year.”

Badam Carnival, Rajbhog, Kesar Pista, Cashew Royal, Khandala Special, Chocolate Chips etc.

Rushikesh Gandhi expects a growth of In line, new flavours coming in this season are approximately 12-15 per cent year-on-year. Sudhir Alphonso Mango, Mocha Brownie Fudge, SwadShah states that practically due to demonetisation, e-Khajuraho.” the sales have been affected and hence the growth revenue cannot be anticipated. “Citizens are facing For Hyderabad-located Scoops & Cream Stone, cash crunch, and so they purchase essential items mango is the flavour of the month. Shah said that like grocery and then go in for luxurious items.” trend of fruit flavours has gained popularity among the people. “They are more conscious about these Mishra expects the industry to grow by 30 per cent fruits flavours like jamun, sitaphal, mango, and and his company’s revenue should at least grow seasonal flavours. We have ‘paan’ flavour in small by 40 per cent this season. Where as MD of Ice shots.” Khemani also agreed fruit flavours is a make Chandrakant Patel anticipates a growth huge hit this season, Rollicks ice cream in Kolkata revenue of 20 to 22 per cent. Khemani expects a introduced fruit-based flavors this year. “Also growth rate between 30-35 per cent. range of mango flavors has been launched which is very popular. The company has gone ‘natural’, Arora said, “The ice cream industry is estimated with the introduction of many natural flavours to grow at 12-15 per cent whereas we expect a 25 this year. We see a rise in demand of fruit-based per cent higher than industry growth for our brand flavours and for Indian based products like kulfi Creambell.” Singh expects a growth rate of 20-25 is coming out strong and enjoys great popularity,” per cent for both the company as well as for ice he added. cream industry.

Singh said that “Punjab is a very traditional market and we supply mawa kulfi (also known

challenges in allied segment of ice cream industry Rushikesh Gandhi is now focussing on sugar cones for diverse sizes understanding the market demand for magic price points of Rs 10, Rs 15 & Rs 20. The company is a forerunner in Cone Sleeves and Sugar cone manufacturing based out of Ahmedabad, Gujarat since 1982. The products are made on fully automatic European machines in 100 per cent hygienic conditions. They are proud to be one of the top suppliers in ice cream cones & cone sleeves to leading ice cream companies.

Ahmedabad-based Adani Wilmar have solution for all the requirement of this industry. AGM Sales – Speciality Fats, Shashindra Nath Mishra said, “our products range meets price and test needs of entire industry across the geography. Our product development team has developed solution for all the application requirement of industry and got entire range to meet fat requirement of this industry. Other than our regular oils and fat range, we have some custom-made fat as per the customers’ requirement.”

Yarbal Print-Pack Pvt. Ltd located in Karnataka are suppliers of cup lids, cone lids, folders, family pack, party pack, bulk packs, and novelty items.

Ice cream manufacturers have huge product range that varies in flavors and contents. Amey Ajit Patil emphasizes that it’s a very hard job for a store manager or ice cream manufacturer to keep record of the product, hence the company is developing an innovative software which will track the order online, for the orders placed with Yarbal. Thereby making the job easy to place the order and issue it to the production unit. Also, this year they are converting 800 tonnes paper board for summer season. After completion of Graduation in Business Administration, Patil joined the business in 2008.

Under his leadership, vision, and marketing strategy, the firm entered marketing for specific segment of packaging for ice cream industry. In a span of few years it has captured a substantial share in the packaging market converting above 1200 Tonnes of paper per annum. Due to finest quality, prompt delivery schedule, Yarbal has become a pioneer name in the printed packing material for ice cream manufactures.

The company believes in finest quality, innovation, quantity, and prompt delivery. Yarbal now supplies

to all branded ice cream manufacturers in and around Karnataka, Maharashtra, and Goa. Ajit G. Patil and Ashok Yargatimath founded Yarbal in 1986 and was in commercial printing. In 2004, Yarbal entered in packaging segment.

Ice Make Refrigeration Pvt. Ltd product range includes Total Solution of Cold Room, Curd Incubation Chambers, Chilling Plants, IBT, Bulk Milk Coolers, Ice Candy Production Machine, Ice Cream Hardener, Blast Freezers, Ageing Vat, Pasteurizers, Refrigerated Van etc. Managing Director of the company, Chandrakant Patel said considering the change in atmosphere globally, market demand will increase in long way, particularly in food industry it will be necessary to have cooling equipment and there are plans for new solution in near future.

Ever since the launch of the first Indian refrigerator manufactured by Godrej, they have constantly been evolving to meet customer expectations, sometimes very niche. Over the years, the company have developed a deep expertise in the domain of refrigeration and cooling. While Godrej is a popular choice in Indian households when it

comes to frost free and direct cool refrigerators, they are also the only player offering the widest range of medical refrigerators with the highest holdover time, and India’s first brand to launch a personal food and beverage cooler. Koul said “with the launch of our new range of Chest Freezers, we are going a step further in strengthening our refrigeration portfolio. Our all-new Chest Freezer range promises to offer maximum cooling and 40 per cent more power saving over competition that is maximum in the industry.” Godrej aims to be among the top 3 brands in this segment by 2020.

Offering the finest deep freezing experience, the Contd on pg no 26

I ce Cream Times - May - June 2017

Ice Cream News

Contd on pg from 25

products come with features that deliver best-inclass performance such as tropical compressor, superior cooling retention and a faster pull down time for quick freezing. To add to the consumer’s delight, Godrej is offering several convenience features such as 360-degree rotation wheels for easy movement, lock, lit interiors, and excellent drain design, as well as easy maintenance features such as rust free operation and anti-rodent body.

All this, while being 100 per cent green and

environment friendly! Additionally, the Godrej Chest Freezer portfolio provides rust free operation through the ZOP technology and a 3-year warranty on its compressor.

Godrej Chest Freezers equipped with world-class features are backed by a solid Godrej Smartcare service promise. This offers the widest service network with more than 620 service centres and more than 4000 Smartbuddy technicians, 24 x7 call centre in 10 regional languages, Smartmobile vans for enhanced reach and faster service and CSN (Complete Satisfaction Number) which enables the customer to rate the service offered through a unique code. The products have been launched in four different capacities of 100L, 200L, 300L and 400L and are priced between Rs. 15,000 and Rs. 28,500.

Ice-cream made from the black sesame crunch and natural lavender ice-cream and green coffee ice-cream said Nitin Shah, ice cream & dairy consultant from Ahmedabad. Vice President - New Product Initiatives, Pluss Advanced Technologies Pvt. Ltd, Vishnu Sasidharan happily shared about his innovations in the company, PronGO® and PronGO® based logistic solutions is one of the latest solutions. “Our in-house validations combining phase change materials and insulated boxes suggest that it is suitable for B2B Sector in providing the required temperature retention. This finds its unique place during transit and last mile delivery solution for solutions needing retention upto 48 hours and a payload volume ranging

from 25Ltrs to 150Ltrs. We provide consultation on the appropriate configuration after studying our customers’ requirements. For B2C market we introduced PronGO ® for three different applications – for Frozen, chilled& Frozen medicines such as insulin & vaccines. These are available in Amazon and other prime ecommerce websites.” Celsure® is another innovative product launched this year which is an advance shipping solution for pharmaceuticals. It is a set of pre-qualified shipping containers using the advanced PCM technology to maintain desired temperature for as much as 96 hours.

Two features that separate Celsure® from its competitors are lowest assembly time and elimination of pre-conditioning time.

Challenges faced by allied industry On the road to success, there are bound to be obstacles that need to be overcome. In the same vein, even the industry and allied segment have certain issues that need attention and action. These allied players pour out their grievances. With an aim of achieving some notable milestones, commercial refrigeration industry is set on a high road in India. Jain is of the view that the market has observed various challenges like we can’t have very expensive products that gobble down energy like there’s no tomorrow. It is time to move to more environment friendly refrigerants.

“The industry has made some progress, however the challenge of a more suitable refrigerant due to combustion concerns has remained high on the agenda. Also, we need standard certification like Star rating in ACs to discourage low-quality products.

The old challenge of avoiding losses due to electrical fluctuation and availability of electricity remains. There is anxiety about GST rules and any consequential losses in VAT. However, as of now we are waiting for it to kick off successfully.”

ED, Rushikesh Gandhi said that, “GST will make a dramatic difference. Market will open for all players specially for small to mid-size companies increasing competition eventually benefiting the consumer in terms of price, quality, and innovation.” Mishra explains that it is a very diversified industry wherein you have big players

like Cream bell, Vadilal and Dinshaw’s at one end and thousands of small and medium ice cream manufacturers on another end spread across metropolitan to a very small town. Catering to these small customers is logistical nightmare and biggest challenge for supplier like us.

Patil believes that the major problem for ice cream manufactures is Rs 5 Small Cup. We print cup lids for the manufactures, earlier we use to print 50ml, then 40 ml and now it is 35ml and selling price is Rs 5 only. This is where ice cream manufacturers incur losses due to sale in high quantity and less MRP price of Rs 5 only. I think all the ice cream manufacturers should unite to sell it at a profitable price.

The end customer is ready to pay, but the competitive market does not allow the manufacturer to increase it. This will damage the whole supply chain of the ice cream segment and needs an attention from the association.

Patel feels that increase in cost of some of the raw material, lack of skilled / experienced man power for service & maintenance of equipment can be considered challenge for this industry. Training institute should also focus more to develop skilled man power for refrigeration industry.

Koul stated the challenges that industry is facing include electrification, short seasonality, supply chain and logistics as well as after sales-service.

While infrastructure related challenges are being looked at by government agencies, at Godrej we have focused on providing our customers with easy maintenance features backed by a solid after sales service promise.

Nitin Shah said “two major problem for the icecream industry is increasing price in the raw material so the selling at competitive price is difficult for all. The challenge is the competition with international brand slowly emerging with high technology we must cope up.” Sasidharan concludes that the most critical challenge to the industry is creating awareness.

Pluss has been striving to spread implementation of applications of PCMs to improve supply chain inefficiencies, reduce energy consumption, and create products which are less dependent on reliable power. These operational challenges, once overcome will result in making refrigeration more affordable and accessible thus enhancing the value across the cold chain. PCM based solutions such as solar micro cold storages, chest freezers/ coolers, passive cold chain boxes have helped mitigate these challenges.

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‘Indianized’ ice creams nests in Columbus since 17 years

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ardi Gras looks like any another ice cream store in north Columbus, but inside the chilled glass countertop there are many typical flavours - mint chocolate chip, butter pecan and strawberry ice cream. The store has lot to offer as one can check the white board displaying the dozens of flavours available like kesar pista or chickoo.

Store owner, Mita Shah is the mastermind behind all these original flavours. Since the past 17 years, she has used recipes using a unique mix of fruits, nuts, and spices to create different ice cream flavours, often being inspired by Indian cuisine.

Shah said, “I always think about ice cream with anything I eat, like anjeer - that’s figs or fruit like guava and ginger.” In her early 60s, today she always keeps her long black hair tied back. Though she may come across as shy person, but when it comes to her customers she becomes immediately talkative and friendly. Walk in to her kitchen at back of the store, that’s her place wherein she carefully creates each batch of ice cream.

Shah said “it's like my passion. When I'm making ice cream, I'm in the zone. Nobody bothers me.”

For the base, she pours pails of cold cream and sugar into a large mixing machine. Originally from the state of Gujarat in India that is mostly vegetarian, hence none of her ice cream contains egg which gives it a lighter and creamier texture.

For flavours, inspiration is gained from her enormous collection of spices. Shah gladly proclaimed that her signature recipes use only fresh ingredients, like mangos flown in from India, and less sugar. Less sweetness gives her ice cream more flavour.

The quest for flavours began in the mid-1970s, when Shah settled in U.S. with her husband who was pursuing chemical engineering. That time she was a young woman living in an unfamiliar place, even the ice cream was different. Then she started making small batches of ice cream for her family, experimenting with flavours from her own cooking: rosewater, pistachios, and spices like ginger and saffron.

“We have like totally assorted flavours. “Like whatever fruit is seasonal, that's what we make ice cream from, and here it's like, mint chocolate chip.

We never heard of it, Shah added.

The beginning of this ice cream business began 17 years ago, one day when Shah decided to share her mango ice cream recipe with the original owner of Mardi Gras Ice Cream, a man by the name Jim Shaw. Shah said the flavour was an instant hit with customers, and Jim tried to hire her. She vividly reminisced that scene wherein he asked, ‘you want to work for me’? she responded that her interest lies in ownership, but he wasn't quite ready to sell.

Within a few weeks’ time, Shaw approached her for the same and the deal was sealed between them.

She kept the name but changed almost everything else about the place, including the recipes for all the American flavours.

“Anytime any opportunity comes, I like to grab that and do something. Make it better” is what Shah truly believes in. Over the past two decades, Mardi Gras has become a local destination for global flavours, like rose water and lychee.

She has even made her mark on the American classics as well, like cappuccino and salty caramel.

“Customers try ice cream and say, 'Oh.' It's something different there, you know”. The secret of her success story is that one must willing take an opportunity when it comes.

Ice Cream News

I ce Cream Times - May - June 2017

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Everyone wants to grab the nutfree ice cream in New York

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estauranteur Marc Roth did not have any knowledge about making ice cream two years ago. Today he is the founder of A La Mode, a completely nut-free, egg-free, and sesame-free ice cream that has generated sales of $2 million. The brand has a successful shop in New York City and is already in more than 1,450 stores.

Roth always had a passion for restaurants. By the age of 35, he had launched and sold three restaurants in New York. Roth's WestSide Steakhouse was the last one which was crucial because it allowed him to expand as an entrepreneur. Roth said, “I had time on my hands to really think. Sandy had worked at a Baskin-Robbins as a kid and always wanted to open her own ice cream shop," he said.

When Roth spotted a vacant store across the street from his apartment building in NYC, he bought the lease in late 2014 and surprised his wife Sandy with it.

The husband-wife duo transformed it into A La Mode's first and only ice cream shop. Roth wanted it to be a brand everyone could eat. "It was the one thing I was adamant about." Approximately 15 million people in the United States are allergic to nuts, eggs and other food products. Food allergies affect at least two kids in every classroom, as per food allergy research done by a non-profit organisation.

Roth's nephew suffers from severe food allergies.

Through his research, he learned that most commercially-produced ice cream is not made in nut-free facilities. Roth said, "There are so many people, especially kids, who can't have ice cream at all because of this risk.”

A La Mode store opened in March 2015 with Roth making all the ice cream in the store's back room.

His wife designed the shop and converted one side into a children's clothing boutique.

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They sourced milk from a local New York farm and used a Vermont vendor to supply it with nut-free M&Ms, peppermint bark and chocolate skippers. Today they sell a dozen rotating ice cream and sorbet flavours with fun names like ‘partly cloudy’, a blue cotton candy flavor with marshmallows, ‘wired’, a coffee ice cream with chocolate chips, and ‘pink sprinkle’, a pink vanilla with rainbow sprinkles.

Roth believed on word-of-mouth strategy to attract customers. For the first two months, the shop would get 15 to 20 customers a day. But traffic shot up vividly after a customer posted a photo of the shop on social media.

"It was a parent who was so happy his child, who has nut allergies, could finally have ice cream," said Roth. As retailers jumped on board, Roth knew he had increase production.

He made a $1 million investment in a 5,000-squarefoot factory in the Bronx and imported machinery from Italy. The factory operates five days a week with eight employees. With the retail expansion, Roth expects the business to be profitable by the end of the year.

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Ice Cream News

I ce Cream Times - May - June 2017

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I ce Cream Times - May - June 2017

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Ice Cream News

I ce Cream Times - May - June 2017

Panipuri and hummus ice cream at Papacream is delicious

S

ummer is the perfect season to give into our ice cream cravings and blame it on the heat every single time. The joy of eating this chilled dessert on a sweltering day is something we wait for every year and have our favorite ice cream flavours as well. From sucking on popsicles to having scoopfuls from a tub, we have done it all. And so, we were excited when we heard of Papacream and the signature offerings it has.

to its outlet in Churchgate and enjoyed some of the unusual flavours it had to offer. Here’s what we tried and what we felt about the ice creams at Papacream.

Keeping the usual aside, this ice cream parlour now has chains across Mumbai, serves both sweet as well as savoury ice creams. We made a trip

The ambience The vibrant and cozy decor of the ice cream parlour will draw you in instantly. There are pink recycled cycle stools at the entrance that charmed us and a menu on the wall displaying the treats they got to offer. A winding flight of stairs takes you upstairs to a snug seating area with fairy lights on the ceiling and a mirrored-walled on one side.

The setting is perfect for a dessert parlour with tables for groups as well as singles and couples.

Once you place your order at the counter, you can head upstairs to the seating area.

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After quenching our thirst, it was time to savour their signature ice creams. We ordered their hummus ice cream (Rs 265) that was savoury and came with lavash. We were pleasantly surprised with the taste as it was exactly like hummus, only chilled and made for a delicious snack with the lavash. This flavor is perfect for those who do not have a sweet tooth but love ice cream.

The next one on our list was their most popular flavor, the panipuri sorbet (Rs 160). This came with a sorbet that was made from panipuri flavored water along with mini tarts with potato mousse giving you a taste of this street food in ice cream form.

We added the sorbet to the tarts and had one.We tried the sorbet without the tarts and were happy to relish it as is. It had the right blend of sweet and sour flavors that gave it the required punch you expect from panipuri. If you are a fan of brain freeze-like moments, have it with the tart, or else stick to just the sorbet.

After these two signature ice creams, we tried two from their premium list. First, the bubblegum candy floss flavor (Rs 150) that was all shades of pink. The cup was covered with candy floss and when we looked inside it, we found the bubblegum ice cream inside.

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Ice creams and milkshakes blueberry milkshake The first thing tried at Papacream was the blueberry milkshake (Rs 195) that was thick in consistency and came with a blueberry tart on top and crushed Oreos. The good thing about this drink was that it wasn’t overly sweet. For those who do not like fruit milkshakes, Papacream also offers Belgian chocolate and butter popcorn milkshakes at the

candy floss ice cream The flavor reminded us of those chewy pink gums we used to have as kids and the candy floss with it made us more nostalgic. This flavor is purely for reliving your childhood summer vacations.

The final flavor we relished was the Horlicks Nutella pancake (Rs 180). The rich and dense ice cream consisted of Horlicks flavor with rolls of Nutella pancakes topped on it. The ice cream tasted as delicious as it sounds with the slightly salted Horlicks flavor complementing the sweet Nutella rolls.

Horlicks ice cream This ice cream parlor is certainly recommended and should be visited especially during the summer. The ice creams taste rich as they use natural ingredients and the unique signature flavours tickle your taste buds perfectly right. For those who want to stick to their usual ice cream flavours, Papacream has those too.

(Source: http://www.india.com/lifestyle)

I ce Cream Times - May - June 2017

Black Ice Cream, the latest ‘in thing’ on social media

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ce creams (and even cones) can be white, offwhite, pink, purple, green and several shades of colours. Basically, ice creams are meant to be anything but black. You do not want to imagine something so colourful and delicious, looking murky can be edible. Things are set to change as black ice-cream swirls in jet-black cones has become a reality. The mindset must change regarding ice-creams and this new trend will be the favourite choice among the people.

Launched by the Little Damage Ice Cream Shop in Los Angeles, California, this ice cream has taken social media by storm. It looks like a beauty, when combined with any flavour/colour. People who love black want everything black in their life, would love the concept of black dessert. This unique ice cream has been a rage on the internet with some enticing pictures and all you wanted is to get your hands on that ‘Black Ice Cream’.

As per the reviews online, it’s an almond-charcoal flavoured ice cream that tastes and looks the best.

It’s not the first time that ice cream parlours are serving desserts in weird colour combinations. The Morgenstern’s Finest Ice Cream in New York also served a bizarre looking dessert flavoured with ash.

These ice creams also help detox your body which is an added advantage. The ice cream is coconut milk, coconut cream and flakes flavoured. It is then mixed with the ashes of burnt coconut shell.

The charcoal in the ice cream is known to have detoxifying and cleansing benefits. The dessert makers have made use of everything uncanny on the planet to make a unique dessert after several experimentations with the ingredients.

Food waste used to make new flavours and they are delicious

A

small batch of chef-driven company crafts host of new flavours made exclusively out from food that is otherwise thrown away. The Portland-based company Salt & Straw are known for their unique take on classic flavours; chocolate ice cream is laced with marshmallow fluff, and strawberry holds hints of honey balsamic vinegar and black pepper. Second-Steeped Rum Spices and Apple Butter are the first in a series of new flavours.

Founder Kim Malek said, “We were really struck by the idea that we waste 40 per cent of our food in the United States, and that children in our cities are going hungry.” Around a third of the food produced in the world is lost or wasted each year, this amounts to around 1.3 billion tons. A small ice cream shop probably won't make a massive dent in the grand scheme of things, but at least they're doing something.

So, in future, just think twice before throwing away over-ripe strawberries or brown bananas, they could become something extraordinary and a part of a wonderful dessert ice cream.

News

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Mothers Day Special 32

I ce Cream Times - May - June 2017

Mothers’ day celebrated by the ice cream industry

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other’s Day was celebrated in India on 14th May this year. No person can ever replace her, as she plays a very significant role in the life of a child. The importance of a mother cannot be comprehended in some words. A small gesture of gratitude means a lot to her, be bunch of flowers, greeting cards or gifts. Even the ice cream industry decided to express appreciation through attractive ice cream advertisement that relates to motherhood and how the bond can be celebrated with several delicious ice cream flavours.

Ice cream industry players like Naturals, Rollicks, Vimal, Khushboo, Jain, Fun India Dairy and Ideal this year created some creative advt. that would certainly attract mothers both young and old to celebrate this special day with their children. The marketing strategy included social media taglines that connected with mothers across the net along with the greeting.

The classic image of a mother holding an infant has been so wonderfully created that you observe the image closely, you understand the picture or else if you just scan through, one may never realise the beauty of it. The brands abovementioned have thought out-of-the-box and the emotional connect that the brands have touched upon reached the mothers’ heart.

the coolest’ aptly compliments the role she plays.

Regardless whether Mom is upset, happy or sad, the calm portrayal is soothing in anxious situations that the child faces.

Gujarat-based Khushboo ice cream wishes a very happy mothers’ day to all the wonderful ladies who have attained motherhood. Their advertisement celebrates the beautiful relationship of being a mother. The cherished moments that a child experiences with his/her mother are always etched forever in their hearts. The child grows old irrespective of their age, for a mother the child will always remain a small kid who still needs attention. Mothers strive to keep their children happy at any cost, they will go through tough days but will not trouble befall on their young progeny.

A popular brand in Kolkata, Rollicks ice cream artwork ‘You are the one worth melting for’ is indeed amazing. Rollicks shown two chocolate bars – big & small indicating mother and child respectively. The child appreciates the efforts and sacrifice done by a mother, ‘Mommy, you’re are

‘No one can replicate the love and concern’ of beloved mother. Quite noticeably the best phrase in Naturals’ Mother day greeting goes like this, ‘on Mother’s Day, all we want to say is THANK YOU MOM, we are what we are because of who you are!’

Another Gujarat-based Vimal ice cream metaphorizes mother’s love to the sweet taste of ice cream. The tiny infant relaxes in the comforting arms of the woman who has just given birth to him/her. This image depicts volumes of feelings engrained between the mother-child relationship.

The child feels safe and protected in the hands of his mother and always clings on to her. She will guard the baby with all her strength because the nine-months experience in her womb makes her protective and caring.

Jain ice cream made Mother’s Day special even more different from other brands. They decided to

Naturals ice cream appreciates the selfless and constant efforts of mothers, not to forget that many of them balance out their career and home in 24 hours of a day. They duly acknowledge that the place that Mom makes delicious food and desserts i.e. kitchen. In fact, one of their illustration states that Naturals ice cream are ‘second best to what ice creams Moms make’. They want to imitate the same in their ice creams, but as it is rightly said

celebrate the day by distributing free ice creams to only mothers. So, the other customers had to pay for the treat, the exclusive offer was only kept for all the lovely Moms who entered Jain ice cream stores. Also, if a son/daughter intended to take away ice creams for his/her mother, that was not allowed as the brand’s motive was that ‘children must spend quality time with her’. Hence, they had to take to the ice cream parlour and enjoy the time with her, because today life is such a fast race that kids have taken parents for granted and fail to appreciate the hardwork done by their Mom.

Children shall always remain indebted to the nonstop efforts that mothers go through to see a smile on her child’s face. On Mother’s Day, Karnataka’s Ideal ice cream thought of a good deed. Since how much ever the children do for their parents, it cannot justify their works. The tagline ‘you can never thank her enough but ice cream is a good start!’ strikes a chord with the ice cream lovers.

Even their picture has been wonderfully designed with a two ice candies – a tall and short ice candy represents the shadow of a mother holding her child’s hand.

This implies that whatever be the circumstances in life, your mother will always stand by her child and she is that only female in this world who guides the children without any hidden motives in mind.

Though at times, the kids tend to disagree and fail to realise that mother only seeks for their benefit.

She does not want any monetary benefits, a mother just needs the child’s love, care, and respect.

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Almost every company had innovative concepts that celebrated Mothers’ day and successfully made it the most memorable Sunday that she will keep etched in the treasure of memories. Indeed, ice cream industry initiative of making Moms feel special with exclusive offers termed as ‘gesture of appreciation’ surely was a hit among the Indians.

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I ce Cream Times - May - June 2017

33

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Achievement

I ce Cream Times - May - June 2017

Health Food Product Pvt. Ltd receives appreciation at Global Logistics Show 2017

ICE MAKE REFRIGERATION receives ‘India SME 100 Award’

I

ndustry initiatives cannot be termed as a success till the time they enjoy a holistic support from all quarters. Global Logistics show 2017 organised by Infinity Expo was held on the 17-18-19 April 2017 at Bombay Exhibition Centre, Mumbai.

Global Logistics show 2017 stands strong and proud for having acquired the unshaken support of all key associations, media partners, exhibitors, knowledge partners. The event was a grand success and had seen a huge footfall of visitors and exhibitors.

Health Food Product Pvt. Ltd (HFPPL) received an award for manufacturing & dispatch process

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in commercial refrigeration market and also drive customer’s profitability through highly efficient and effective value added product line.”

for ice cream product – FROSTEE. HFPPL has a good market presence all over Orissa as well as the neighbouring northern Andhra Pradesh. The total process starting from the procurement of materials to production of ice-cream and dispatch of the same to a wide range of customers is being handled by a team of dynamic, dedicated professionals.

Co-founder of the company, Hasan Akbarali was very glad on being bestowed with the memento. He said, “Entrepreneurs are honoured with award for their excellent work, thereby giving motivational boost to the company’s morale and promoting business. It is a token of appreciation we get from the public for our work. I feel extremely happy that I am bestowed with this award. I feel satisfied that in a competitive market, we have achieved best results. This award also symbolises achievement.”

When asked about the plans for development, he said, “We have developed an app that can be used by distributers, retailers wherein they can place orders and get feedback through it.”

I

t gives immense pleasure to announce that “ICE MAKE REFRIGERATION PVT. LTD.” has been awarded as “India SME 100 Award”.

It is a truly honour to be ranked among total 41,832 nominations. It is awarded for scoring in the top 100 in the overall evaluation of Financial and Non-Financial Parameters for the year 2015-16.

This award is the word-of-mouth publicity of satisfied customers that has helped us not only to acquire new reference but also to capture a significant market share in the industry.We are thankful to all our valued customers, associates, and well-wishers for their trust in ICE MAKE. We are also thankful to “The India SME Forum” for recognizing Ice Make.

The award& Certificate was presented by Shri. Kalraj Mishra, Honourable Minister of MSME, Govt. of India, in presence of Shri.

Surendra Nath Tripathi, Addl. Secy and Development Commissioner, Ministry of MSME, Govt. of India and Smt. Shikha Sharma, M.D & CEO, Axis Bank and other dignitaries.

We are thrilled and energized about winning this prestigious award, Chandrakant Patel- Managing Director of Ice Make said “our focus is to implement best technology for total cold chain solutions with energy saving& environmental friendly products and excellent after sales services. I believe that time has come to bring a dynamic change

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Emerson Unveils Its New Range of Innovative & Energy Efficient Products at ACREX 2017 by the esteemed jury members and look forward to continuing the innovation journey to delight our customers.”

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C

opeland™ Horizontal Scroll Wins ACREX Awards of Excellence 2017 ISHRAE Emerson Tie Up Strengthened

Intelligent Farm to Fork Solutions Cold chain solutions were another important focus segment at the Emerson booth. The recently launched Gurgaon Cold Chain center was displayed that offers state-of -the-art training, end user project design capabilities along with service capabilities. The range of semi-hermetic water & air cooled condensing units (CDUs) in both low and medium temperature offerings, was also on display. Together, these provide innovative

Visitors to the recently concluded ACREX 2017 exhibition were privy to the latest range of Emerson’s (NYSE:EMR) Air Conditioning & Refrigeration products and solutions. ACREX is South Asia’s largest exhibition for the HVACR (Heating, Ventilation, Air Conditioning & Refrigeration) industry. The 3-day exhibition received an enthusiastic response, with over 475 exhibitors and 50,000 attendees participating.

Emerson was very prominent in the expo, highlighting its solutions in the areas of home comfort, energy efficient buildings, food quality and safety.

solutions for food retail and cold storage applications.

Best-In-Class Air Conditioning Solutions for Residential & Commercial Applications Visitors were introduced to the latest product range of residential and commercial solutions, with Emerson launching the Copeland Scroll™ Next Gen 20/25 HP that comes with breakthrough design and Variable Volume Ratio scroll technology. Emerson also highlighted its Ultra High Efficiency 410A Reciprocating compressor

Energy Efficient Food Service Solutions Amongst the vast repertoire of Emerson products and solutions on display, was the reciprocating range of compressors customized for Freezeron-Wheels (FoW) application.These introduced for the first time to the market, deliver improved efficiency, reliability & sound performance.

Copeland Horizontal Scroll wins laurels for its state-of-the-art design

Emerson’s horizontal scroll compressoremerged triumphant at the expo, winning the ACREX Awards of Excellence 2017 in the Innovation category. Its horizontal arrangement, compact design and low weight makes it ideal for height sensitive rail air conditioning application. This has ensured that it is already the preferred choice for airconditioning solutions in most of India’s long distance trains today.

A visibly elated Mr. Sridar Narayanswami, Vice President and Managing Director of India, Emerson’s Commercial and Residential Solutions platform, enthused “To stand out from the crowd and be recognized in the innovation category is an affirmation of our design and technological prowess. We are extremely proud to be selected

Emerson Academia Outreach Program During the expo, Emerson signed an agreement on the ISHRAE Post Graduate Student Project Grant (IPSPG) program. This is to encourage post graduate students to carry out research work in the field of HVACR, with the aim of recognizing and encouraging innovative ideas. The projects jointly selected by ISHRAE & Emerson will be financed through a grant given by Emerson.

Emerson also extended thelong running ISHRAE Emerson Online University tie up for another 2 years. The university is an online repository of HVAC training modules that cover the basics of refrigeration & air conditioning to advanced technologies in HVAC. The onlineprogram is available forfree giving students and professionals the flexibility to take courses as per their schedule.

Frosty Battle

I ce Cream Times - May - June 2017

36

HUL and Amul in a frosty legal battle As the temperature rises in India, the hottest question of the season is, how do you make ice cream?

I

ce cream is something that gives cooling effect on a hot summer humid day. The Ice cream parlours, shop and carts are the centre of attraction in these times as you see people gathering around it. The crowd itself depicts that how therapeutic a cool stick can be to a person who is scorched by the sun.

“While ice cream is doing its job, its two giant manufacturers are tangled in a legal war’’The recipe for everyone’s favourite summer treat has two of the country’s biggest packaged food companies, Hindustan Unilever (HUL) and Amul, battling it out in court. Ice cream-makers led by HUL, which sells the Kwality Wall’s brand, have accused the subsidiary of India’s biggest dairy cooperative of making it seem like milk is the only worthy ingredient.

In 2011, the Food Safety and Standards Authority of India (FSSAI) decided that consumers should be told exactly what they’re eating on long summer days. That year, the FSSAI commanded that only products made with milk fat could be called ice cream; the rest, made with edible vegetable oil or palm oil, along with milk solids, had to be sold as “frozen desserts.”

In March this year, Amul came out with an advertisement emphasising that it sells “real milk, real ice cream,” in contrast to other unnamed companies, which it said used cheaper and unhealthy vanaspati oil in their products. That

dairy fat. In fact this actually makes them healthier as they have lower saturated fat and do not have cholesterol.

accounting for a massive 32 per cent of the market.

For the year ended March 31, the company recorded a turnover of Rs. 27, 085crores.

At the same time Amul reacts by adding that, HUL can go ahead and promote the goodness of its products, but one cannot ignore the fact that vegetable oils are much cheaper than milk fat.

Typically, most ice cream makers use vegetable oil as a smoothening agent for their products, along with other milk solids. That helps reduce production costs because vegetable oil is cheaper than dairy fat. But the FSSAI’s 2011 decision suggested that products made with pure milk fat were richer and healthier than their oil-based counterparts. So, health-conscious consumers were more likely to look for what they thought was the real deal, i.e. milk-fat-based ice creams.

“Vegetable fat costs around Rs. 60 per kg, while milk fat is around Rs 300 per kg. Even then, prices of HUL’s frozen desserts are higher than Amul’s by 10-20 per cent.”

Given that the fight is over the Rs 7,500-odd ice creams plus frozen desserts market in India, which is roughly growing at 10-12 per cent annually, the aggression on display is hardly surprising.

the consumer to check the pack for the word ice cream.

Amul has chosen this narrative, as according to the Food Safety and Standards Authority of India, there is a technical difference between ice creams and frozen desserts.Ice creams that are made with vegetable oil have to be labeled ‘frozen desserts’, while only those that are made with milk fat can be legally called ‘ice cream’.

Tempers are even more frayed since both brands have had to face the brunt of challenger brands that have emerged as significant players in regional pockets.

Ahmedabad-based Havmor Ice Creams, which categorizes itself as a mass premium ice cream and prices its fare a tad higher than Amul, is the market leader in Gujarat, with close to 40 per cent share in the state, followed by the number two position in Rajasthan.In the South, Arun Ice Creams is a strong and established player taking on both big brands.

Euromonitor, which tracks data on only the ice cream market, said that, between 2017 and 2021, it is likely to grow at 10.3 per cent.While Amul is the market leader with a pan India presence in the space, according to Euromonitor, it has a 17 per cent value share in the ice creams plus frozen desserts market.

Clearly there is enough room for growth but given the proliferation of small brands and the growing customer preference for local labels, it is becoming imperative that brands put up a strong fight for their turfs.

“These battles cannot be won in courts.

Ultimately the brand wins or loses the battle. The consumer would decide the victor’’

sparked a row, prompting HUL, Vadilal, and other ice cream makers to take Amul’s parent company, the Gujarat Cooperative Milk Marketing Federation, to court accusing it of tarnishing the image of their frozen desserts.

According to HUL, Amul has been airing a misleading television commercial since March 2017. This advertisement makes factually incorrect statements creating apprehensions among consumers of frozen desserts.

“For the makers of frozen desserts, the stakes are really high, and time is running out” What’s on stake?

The stakes are bigger given that both are fighting not just for a bigger slice of the summer pie, but are also battling customer perceptions about health and nutrition. Countering its move,HUL has moved Bombay high court against Amul over a recent commercial that urges consumers to use their discretion when buying their favourite dessert.

The advt. features a little girl visiting a dentist, ends with a voiceover that asks customers to go for real milk-based ice creams from Amul and not vegetable oil-based frozen desserts and asks

‘Amul has chosen to hype its brand strength in the advertisement’’ This is not the first time that Amul and HUL have taken each other on; in 2012, Amul had insisted that HUL strike the word ice cream off its ads since they were misleading the consumer about the true nature of the product.Amul had complained to Advertising Standard Council of India.

Consequently, ASCI had asked HUL to replace ‘ice cream’ with ‘frozen dessert’. HUL had given in to the order at the time.

Basma Hussain

Ice cream, you scream As India’s peak summer selling season sets in, fastmoving consumer goods companies are gearing up for big business in cold beverages and ice creams.

India’s ice cream market is estimated to be worth over Rs. 4, 000crores and features 10,000 manufacturers that make everything from frozen mango bars to red velvet ice cream cones. Amul, one of the world’s largest milk processors, does brisk business with its kulfis and tricones,

“Amul’s advertisement, however, made things worse by bringing vanaspati into the mix” Vanaspati is considered to be unhealthy because of its high trans-fat content. But it’s also cheaper than other cooking oils, which helped make it a useful alternative in many Indian households.

HUL has argued that its frozen desserts do not use vanaspati oil.Amul’s advertisement makes incorrect claims about the usage of ‘vanaspati/ vanaspati-tel’in frozen dessert products. HUL has stressed that Kwality Wall’s range of ‘frozen desserts’ do not contain vanaspati. In fact, Kwality Wall’s range of frozen desserts contains milk/milk solids like ice creams. The only difference is that frozen desserts use vegetable fat instead of dairy fat, which makes them healthier as they have lower saturated fat and do not have cholesterol.

“It’s not ‘frozen desserts’ that spells the difference, but the negative associations with vanaspati oil’’ So far, however, Amul remains unmoved, saying it will not be intimidated by legal action and will continue to educate consumers about the benefits of its products.

India’s ice cream war is heating up.Amul is now inciting that HUL’s present litigation is a ‘stunt’ to pressure and frighten them into submission. It claimed to be by 36 lakh poor farmers who want to make consumers aware about the products they are buying. The giant milk company further added that in 2016, HUL had approached the ACSI objecting to their move of distributing pamphlets on this same issue. The ASCI had however ruled in its favour saying that Amul’s campaign “does not disparage the entire campaign of frozen dessert”.

“Amul is not going to be intimidated by the legal notice of HUL, is all set to make the consumer aware. And HUL is not going to be daunted by Amul, it is all set to fight its legal position and keep its dignity”

What has got HUL hot under the collar this time?Sources indicate that the company has objected to the use of the term ‘vanaspati tel’ in the Hindi advertisement, which makes the product look unappealing.This advertisement makes factually incorrect statements creating apprehensions among consumers of frozen desserts. It makes incorrect claims about the usage of ‘vanaspati/ vanaspati tel’ in frozen dessert. HUL clarifies that Kwality Walls range of ‘frozen desserts’ does not contain vanaspati.

The company makes it clear that they use milk/ milk solids like ice creams and the only difference is that frozen desserts use vegetable fat instead of Contd on pg 38

News

I ce Cream Times - May - June 2017

Elanpro Strengthens Its Beverage Dispensing Portfolio with New SP Range Features include easy cleaning, small footprint, push/pull handle, and quiet operation One- Three bowl sizes expandable beverage menu

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nderscoring its commitment to introducing technology that addresses the dynamic requirements of Indian hospitality sector, ELANPRO, India’s leading commercial refrigeration company, in collaboration with SPM, Italyhas launched SPBeverage Dispensers.

Designed for operators who are looking to enter the profitable cold beverage market, SP countertop dispenser is equipped with hallmark features like prominent display, menu variety, quiet operation and low maintenance.

mousses etc. With sleek, modern and small footprint SP range is not only eye-catching but also saves valuable counter space.

Ideal for bars, restaurants, cafeterias, coffee shops, hotels and all other HoReCa operators it produces virtually no noise and has a high-capacity system that allows for quick recovery.

SPdefines contemporary design, innovation, and durability.

Like many ELANPRO products, the dispensers come with a compressor and motor warranty.

Redefining beverage dispensing with user-friendly features, SP is easy to clean and features a push/pull, self-closing handle that allows for flexible operation while dispensing product. Built on strong platform of SPM’s patent technology I-TANK, the product combines brilliant design and superior performance along with impeccable quality.

SPM’s precision engineered refrigeration, direct drive motor and components, also make it easy to maintain and energy efficient.

The new offering by ELANPRO is configurable for a wide assortment of beverages like sherbets, slushes, dairy based products, creamy desserts,

The beverage dispenser is controlled by a programmable keypad that allows precise temperature setting.The tap also serves data acquisition tool capable of tracking various statistics, including pours by size, total number

of pours and temperature/ pressure measurements.

Available in one, two and/or three transparent bowl configuration, SP encourages impulse purchasing. In addition to delivering revolutionary dispense speed with precision control, the high overrun results in high ROI. The sophisticated product is priced at RS. 77000 onwards.

ELANPRO’s range of beverage dispensers from SPM provides sturdy, solid steel frames and bases for unparalleled support for each display.

After entering a strategic agreement in 2016, the company aims at launching an array of sophisticated machines from SPM. Pursuant to the agreement, ELANPRO will market, sell and provide after-sale service and support through ELANPRO’s existing Hi-Tech Experience Center Service Network for SPM’s commercial products.

With this association, the company plans to accommodate the growing demand for machines that deliver blended beverages with more speed, accuracy, and efficiency than competing products in India.

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Bob Marley remembered with Ben and Jerry's ice cream

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ob Marley is being remembered with Exodus, a youth camp and ice cream.

This year marks 40 years since the album, Exodus was released. The album was released on June 3rd, 1977 and to mark the anniversary, the Marley Family, Island Records and UMe announced a reissue of the album. 11th May marked the 36th anniversary of Bob Marley's death and was celebrated with Ben and Jerry's One Love ice cream, as well as the One Love youth camp in Jamaica. This is the third year the youth camp has run in St. Ann's, Jamaica, the birthplace of Marley.

The goal of the camp is to fight poverty and empower youth. About 50 kids from from Kingston attended the camp for five days and participated in a wide variety of creative activities.

The One Love youth camp also empowers the counsellors and brings in training from Partners for Youth Empowerment.

With 14 studio albums and plenty more songs, Marley's legacy lives on. One of his hit songs, One Love, has become the theme for the youth camp in Jamaica.

The activities range from singing, dancing, writing and other creative artistic outlets that were Marley's bread and butter.

Ben and Jerry's got on board to help support the youth camp initiative and introduced the One Love flavour in the U.K. last year. Now it is available in several hometowns around the world.

News

I ce Cream Times - May - June 2017

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Contd from pg 36

Going a step further, Amul is also planning to run a similar campaign of real cheese versus cheese analogues which has recently entered the market.

Like pure ghee versus dalda campaign, similar ad campaigns on butter versus margarine is also on air and are also planning to run a similar campaign of real cheese versus cheese analogues.

HUL that markets ‘Kwality Walls’ has filed the petition in the Bombay High Court against GCMMF, seeking immediate removal of the advertisement as it targets its market and its consumer. But Amul counteracting it has now rolled out the fact that Kwality Walls brand name is neither mentioned nor hinted at in the advertisement, adding that the TV campaign reinforces the USP of the brand, that is, Amul ice creams are made from real milk as compared to frozen desserts that are made from vegetable oils.

This campaign highlights the mandate of checking the word ‘ice cream’ on the packs before buying them, adding that ice cream is manufactured using only dairy ingredients as raw material as per the Food Safety and Standards Regulation, 2011.

Amul has alleged that ‘Kwality Walls’ have been masquerading their frozen desserts made from vegetable oils as ice cream for so many years, and that by using low cost ingredients; they are misleading the consumers who are looking for real product. Further, it termed as ‘unfortunate’ that Indian companies who genuinely work in interest of milk producers and consumers alike are being threatened with legal suits for saying the true facts.

HUL has sought immediate removal of the advertisement and is not wrong in saying that the usage of `vanaspati-tel' in frozen dessert products deters the image of their ice cream. In fact, Kwality Wall's range of frozen desserts contains milk solids like ice creams and made with milk.

The only difference is that frozen desserts use vegetable fat instead of dairy fat as a smoother.

An old story This tussle dates back to 2011 when the ‘Food

Safety and Standards Authority of India’ (FSSAI) decreed that only products made with ‘milk fat’ should be termed as ice creams. The rest made with edible vegetable fat (vegetable oil, palm oil, coconut oil), along with milk solids should be termed and sold as ‘frozen desserts’.

Amul claims that despite this, many companies selling frozen desserts do not specify or conspicuously highlighted this on their packaging.

In another dispute, back in 2012, Amul had complained before the Advertising Council Standards of India (ACSI) that Kwality Walls was branding their products as ice cream in some advertisements.

Alan Collaco, Secretary General of India’s selfregulatory body of advertising industry finally said that “the consumer complaints council concluded that the mention of Kwality Walls as an ice cream was misleading.” A spokesperson from Kwality Walls replied saying that the company would be replacing the words from ice cream to frozen desserts in the ads.

“Now, according to the direction, HUL can no longer sell its products as ice-cream. The new marketing name would be ‘frozen desserts’ On a close look of labels of items sold as frozen desserts, it does say hydrogenated vegetable oil.

Kwality Walls is frozen dessert which looks and tastes like ice-cream but is made with vegetable fat and not milk fat. Hence under Indian laws, it does not qualify as ice cream.

The difference between ice creams and frozen desserts Typically, all the contents of an ice cream and frozen dessert are the same except for the ‘fat’ used as a smoothening agent to add the creaminess texture to the product. Ice creams and frozen desserts both contain milk in the form of milk solids that forms the basis of the product.

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INTERNATIONAL EXPO FOOD WORLD 15th – 17th July Chennai Trade Centre, Nandambakkam, Chennai, India Website: www.saleexpo.org PACKPLUS 3rd – 6th August 2017 Praga� Maidan, New Delhi, India Website: www.PackPlus.in INTERNATIONAL FOOD TECH 21st – 23rd August 2017 Praga� Maidan, New Delhi, India Website: www.foodtechindia.com INDIAN ICE CREAM Congress & EXPO 15th – 16th September 2017 Bombay Conven�on � Exhibi�on Centre Nesco, Goregaon (E), Mumbai, India Website: www.indianicecreamcongress.in ANNAPOORNA Mumbai 14th – 16th September 2017 Bombay Conven�on � Exhibi�on Centre Nesco, Goregaon (E), Mumbai, India Website: www.tradefairdates.com

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They also have emulsifiers and flavoring agents.

The difference arises in the type of smoothening agent used because while ice cream’s agents are those that contain ‘milk fat’, frozen desserts use ‘vegetable fat’ such as palm or coconut oil. And this is what the present question in dispute is.

Vegetable oil is used by some manufacturers as this helps reduce the production costs. While dairy fat costs around Rs 300 per kg, vegetable oil at the same quantity could be obtained at one-fourth of this price.

The Market Statistics The sales last year from the ice creams and frozen desserts combined were Rs 102 billion. Amul is the largest player with a market share of over 17%.

According to Euromonitor, the sales are forecasted to rise 11% until 2021.

However, in the meantime, the competition has favoured the frozen desserts companies that have managed to price their products lower than ice creams. The profit margin in case of frozen desserts is higher than ice creams since their manufacturing cost is generally lesser. This gives them room to invest more in marketing and branding.

Ice cream Times Insight Words have great power, and if they are used in an advertisement on national TV, its effect doubles.

No doubt that Amul Ice cream is made up of Milk fat while Kwality Wall has vegetable fats in it.

There might be difference in texture and taste but this does not give Amul the right to mock other brands.

“Both brands have their own positive charisma and their own set of consumers” But the ads were positively misleading because of three reasons, one that vanaspati term is used for Vanaspati ghee which is not used in Frozen Desserts. Secondly, the ad misleads that frozen desserts are not made with milk, which is quite erroneousas frozen desserts are made up of milk but for smoothness they use vegetable oil fat instead of milk fat.

“In total the consumer needs to under that frozen dessert are made only with milk, and the vegetable oil that is used instead of milk fat (used in Amul ice cream) for softness and smoothness” Third, frozen desserts are made of vegetable oil' fat hence they are lighter or we can say healthier.

For example Gelatos, they are light and are in the category of frozen dessert and are considered far healthier.

Amul bait on educating the consumer has a flaw here as consumer nowadays are quite enlightened.

Yes agreed they must have had some confusion initially but since it did not make any financial difference in the turnover of frozen dessert market there we see no significant financial loss. Or rather the loss was covered in the growth of the overall market segment.

“Statistically and internationally frozen desert are much favored over ice creams” Also today the consumers have become extremely health conscious, if one scrutinizes there has been a paradigm shift in the eating habits of people.

Health is now becoming global rage. Consequently this makes frozen dessert a favorable one over ice cream. Frozen desserts use vegetable oil's fat that’s why they are considered lighter and healthier for fitness thinkers. Globally consumption of frozen desserts is much higher than ice cream which is made up of milk and milk fat. This is due to lightness of frozen desserts.

“So the need of the hour is to educate the consumer about both products on realistic basis” Both are good and healthy but for different age group and lifestyle people. Per capita consumption of ice cream in India is low compared to USA or China. On the other hand, consumption of milk products and edible oils is also low. So it way more important to first bring the country to same level of consumption and then let the consumer decide good or bad for them but not by misleading publicity.

UK gelato Carte D'Or introduces 4 new flavors

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K premium ice cream brand Carte D’Or has enjoyed by several dessert lovers from all over the world from Italy, France and Russia to Brazil and Turkey among other countries. Carte D’Or finally made its Southeast Asian debut with its new gelato range, and it starts in Philippines, where they will be available in select supermarkets and convenience stores.

Carte D’Or Gelato offers flavors crafted with Australian cream and fine ingredients sourced from all around the world. Carte D’Or brand manager Earl Keh said, “Carte D’Or Gelato was crafted with the idea of offering something that’s more than just ice cream. We take pride in sourcing from only the best, no matter where it takes us: from Australian butter to pistachios harvested from South Australia and California; from Belgian chocolate to hazelnuts grown in Turkey.”

Each pint of Carte D’Or Gelato is created using real cream from Australia. This not only gives the gelato its creamy texture but also its pure, clean taste.

Carte D’Or Gelato launched these four flavors.

1. Salted Caramel

Australian cream swirled into butter and caramelized sugar creates a rich and rounded caramel profile. With a dash of salt, and you’ve got decadent gelato with a sultry edge. Salted caramel gelato as it should be.

2. Double Dark Chocolate Belgium is known for medieval castles, picturesque hill villages, and 400-year-old chocolate making tradition. With small chunks of Belgian chocolate stirred into thick chocolate gelato result in a divine chocolate-on-chocolate experience.

3. Pistachio The pistachios were grown in the vistas of South Australia and California, where long hot summers are said to produce the best nuts. To draw out the flavor, the pistachios are roasted and ground into pure paste. Folded into thick Australian cream, and there is that nutty goodness in every bite.

4. Chocolate Hazelnut The best hazelnuts in the world are said to be grown in the lush, rolling hills of Turkey. Crisp and buttery, the nuts are combined with delicate wafer crisps and a rich chocolate hazelnut gelato base for a match made in texture heaven.

Cold Chain

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A New Benchmark for the Cold Chain Sector EMERSON COLD CHAIN & DISTRIBUTION CENTER Mr. Sridar Narayanswami Managing Director Emerson Climate Technologies -India

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here is a growing need for adoption of energy efficient technologies to offset power shortages and raising awareness levels across the food chain on the value of leveraging technology, to scale up the Cold Chain Infrastructure in the country. Recognizing that a strong cold chain infrastructure is vital to make the step change required to reduce the amount of food being wasted in India. Hence to instill best practices and promote the usage of green energy efficient technologies in the cold chain sector, Emerson has developed a state-of-the-art 25,000-squaremeter Cold Chain Centre of Excellence at Chakan, Pune which has rapidly risen to be recognized as the hub of cold chain solutions in India.A visit to this excellent Centre and an interaction with Emerson Climate Technologies, India – MD Sridar Narayanswami touched upon several topics of the Indian cold chain industry, and how Emerson with its wide range of commercial and refrigeration solutions is contributing to the industry.

Emerson is focused to provide two key business platforms. One is called is automation solutions, and the other in option automation solution. Right from providing control systems to feel devices such as flow metres, transmitters, valves, and so the monitor in control process the plant. Hence to control and monitor the plant, the company provides Emerson devices that are spread over all the plant,to automate, control & monitor the plant.

Sridhar Narayanswami said that “There are quite a few verticals in the HVAC&R business at which we continue to look closely, to expand our business. After setting up our footprint in the cold chain business, we are looking at long distance railways and metro rail as areas of growth. We already have a solid presence in rail coach air conditioning business. As metro rail expands in India, we expect this to be an area of growth for us.Overall in the last 3 years Emerson India has invested $400 million dollars in our operations and plants here. It plans to invest an additional $200 million over the next few years.”

There are significant brands under the umbrella of Emerson automation solutions and is associated with the leading private and public sector companies in this industry. Emerson commercial and residential solutions in India is essentially the climatic technology business. They provide air conditioning and refrigeration solutions. As a company at a macro level, it is driven to make efficient use of technology and equipment,that would help protect the environment and improve the human comfort.

Flagship brand is a part of the Emerson climatic technologies business but the most important brand known is Copeland. This brand mainly focuses on providing compressors and condensing units.

It also focuses on other events as flow controls, electronics, and all the parts of the refrigeration process. There are some very interesting applications, for example- if you travel by Indian Railways, chances are that Emerson compressors power the AC coach.

With market presence in India for about 40 years, the company had started their journey with a very respected Indian group called Kirloskar and then in around 1996, had a formal joint venture with them, called Kirloskar Copeland. A very wellknown brand and had a very successful venture that continued for about 10 years and then Emerson acquired the stake from Kirloskars and became a fully owned identity.

Whatever is produced in that plant is designed and developed in their engineering centre at Karnal.

This is totally in line with the philosophy of what Indian government is promoting in‘Make in India’.

Hence Emerson designs in India, and then makes

and produces it in India, not just for the Indian market but also for the export market as well.

Since then Emerson has been a fully owned identity in India, having world class manufacturing plant where manufactures reciprocate compressors in a place called Satara, which is inside a village called Atit in Satara district. Over a million compressors are produced in that plant annually. Those compressors are used not only in every state in India, but also exported to markets in Middle East, Korea, China, South East Asia, Latin America as well as to Europe.

A very significant aspect is very important in Indian perspective that is development of cold chain. The reason for its importance is that it has associated with food, and for a country like India, food and usage of food is so very important. Noticeably 1.3 billion tonnes of food that gets wasted annually, and the cost of that wastage is 1 trillion dollars.

So, globally there are about 750 million people who are underfed.Just imagine that one side there is food that is getting wasted, and on the other side 750 million people, close to a tenth of the global population who are underfed.

Along the same lines, for a country like India that is a developing country with a lot of success but still has a lot of ground to cover. Cold chain and having a strong cold chain which can therefore help transmit food from the farm to the people who consume it, without losing its freshness.

It’s very critical because of all that reaches to the people who consume it, without any food wastage.

This will go a long way in reducing the poverty.

So, there is a huge opportunity for a very strong cold chain that can really reduce the wastage of food in the country. Therefore, cold chain or cold storages have very significant role to play and Emerson being the global technology player with significant technology has decided to make beneficial contribution to this country.

What are the challenges today in cold storages?

There are cold storages in our country that are certainly inadequate for a country like India. One of the studies that NCCD published said that India needs over 75,000 of what it has which is probably less than a thousand today. So, there is a huge gap between what is required and what is available.

The cost of running these kind of technologies and awareness about cold chain is high in India. For

example, take a developed country, their operating cost is about 30 dollars per cubic metre. In India, the cost is 60 dollars a cubic metre. 13 per cent of the operating cost in cold chain is electricity and it takes a lot of power. Hence there are some of the challenges that need to be looked after.

Emerson Cold Chain Centre has conducted over 75,000 training sessions, food training, and provided hands-on training. The team provides from very basic to some advance training free of cost. The feedback received every month has been very positive and there are private companies, and people who set up and run cold chain companies who have attended these training sessions.

Organizations like UNICEF trained their people at this Centre so that they know how to use the equipment.

All over the country across applications, whether it is in dairy or in meat processing, in pack houses, food processing, logistics, and latest ways of applications right from farm to folk and working with companies to provide the kind of solutions

required. Emerson has the competence to provide their own equipment and services.Products such as compressors are expensive. Sometimes, customers may say if they could repair it with local compressor or if imported compressor, can Emerson repair this? Yes, Emerson is capable to repair those compressors and provide good servic The company has a portfolio of condensing units that are used in these cold chain applications, and are customized for India. They have a complete portfolio right from small simple modular cold room, to very large cold storages. Emerson

believes their strength is that they can customize as per the customer needs at an optimised cost.Their ability to offer what is best aligned as per customer needs, customise it for the local, and then supply it to them quickly. An added advantage they possess, is the ability to provide execution services and support people to install and commission units in the field.

This cold chain centre was set up in Pune, in November of 2013. The focus of this centre has been to provide training and educational services so that the people who are part of this cold chain, whether they are consultants, contractors, OEMs etc. To understand what are the best technologies that are available, how to keep the life cycle cost low, how to deploy technologies which would be leading to less impact on the environment, how to use certain refrigerators that cause less global warming to the environment, as compared to the others. Once you have the equipment, how to deploy the equipment in a way and know how to service and use it in a way, that’s required.

India is a large country and there is a need to be closer to where people can come and get trained, as well use these facilities. That’s the reason Emerson opened its second coaching centre in Gurgaon, Haryana having similar coaching services and it has been very well received. Training is provided, there are simulation health, and demo equipment, where in people can come, play, and get to know about the product. Also, they provide repair and project design services.

The only difference between the Centre in Chakan and Gurgaon unit is that the condensing services are manufactured in Chakan. They believe in providing value to the food chain industry. Emerson wants to provide a breadth of solutions that cater to the new circle of customers, keeping their needs in mind, thereby optimizing & providing the best in class technology here. Cold chain centre in Chakan makes use of the best technology, they can provide it not just at large units but also provide racks.

There are centralized racks, or a single/multiple rack units, it can take care of all the refrigeration, deep freezers to store ice cream, some meat,or any other perishable food items.

The company is also able to offer investor based, modulation based units, that efficiently and precisely control the temperature upto + or - 5.

Emerson’s key strength is air conditioning, and they have one of the best solutions in India. The second key strength that Emerson has continuously worked on with various partners, and as a company it is always ready to deploy more environmental friendly refrigeration solutions that are better on the global performing platform.

It has been observed that markets like India, the customers are clearly wanting to be more environment friendly, responsible, and want to use the best refrigerants from the perspective of

being lower on the global warming potential.

Emerson has constantly continued to develop newer products and the company has a very strong backbone of engineering and research in India. Today, the reputed company stands at an esteemed positon, wherein they can offer not just traditional refrigerants used in India, but also the next generation that is CO2 based or propane based refrigerants.448A, 449A - next generation of refrigerants has become increasingly environmentally responsible, with the use of right equipment.

Emerson is a brand which acquired two companies called locus tracks and pack sense last year.

Energy-efficient solutions is another aspect that is essential to reduce global warming levels. Even in emerging countries like China there is about 2425 per cent energy saving and this trend will soon catch up in India as well. The products, solutions, and offerings provided by Emerson will greatly help to develop the cold chain industry in India.

Emerson has service centers and cold chain centers similar to Pune and Gurgaon in Jakarta, Australia, Thailand, Dubai, China all spread across Asia.

The focus is on to provide the most important components which are critical to the optimum performance of cold chain, reliability and being environmental friendly.

When asked how does Emerson monitor and track cold chain activities from a specific location, also how it makes the course corrections if required; Sridar answered that in developed countries like US, Australia there is a lot of tracking, monitoring emphasized. There is acentre in Manila that provides this service and is used successfully to keep energy and maintenance cost down. Since it can predict what could fail and fix it in advance, they know whether the alarm is genuine or a false.

Globally there are several customers who are using it and in India it is still evolving.Customers will want it eventually in the future as the awareness rate is going up. Exporters are using this technology – data logger to make sure the producers maintained quality of the products such as vaccines etc. We were curious to know if Emerson has any expansion plans. On this Sridar said that they will open many such centers across the country. Further stating that adoption of modular technology for room air-conditioning space is taking importance in large commercial building malls, movie theatres, shopping complexes, office spaces, variable speed technology, that has the potential for substantial energy saving. A slew of offerings has been lined up for this.

Are these two-cold chain centres sufficient for entire country?

A lot of stakeholders in the industry, will have to contribute with the government and PM Modi.In the recent ‘mann ki baat’ he emphasized on food wastage. We have some very important nodal bodies – NCCD, NHB who are promoting the cold chain in a sustainable manner.

Emerson wants to make the contribution by making sure that we help develop the cold chain, make available environmental friendly tech, optimize the life cycle cost.Help the key stakeholders end customers, engineers, contractors, by educating them on how to use, maximize, utilize the technology, for maximum value to successfully invest and use the cold chain effectively.

This is our contribution via training and educating services, project designing services, these trained people do share a feedback that their ability to install, maintain, commission, maintain, use and optimize has gone up. It’s a journey and as we go by, we will do more.

For country to phase out from generation of refrigerants and scale down by 2027-28 to environment-friendly refrigerants we are collaborating with large companies to bring them to India. To monitor, control, track and remotely power – we have the hardware and software – and as the market gets ready, we will aim at these spaces.

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Non-dairy Substitutes for 7 Common Dairy Products

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3. Substitutes for Cheese Dairy cheese tends to fall into two main categories: soft and hard. It’s made by fermenting cow, goat, or sheep milk with bacterial cultures, then adding an acid or rennet to the mixture. This causes the milk proteins to coagulate and form curds. Salt is then added and the curds are shaped, stored and possibly aged. Nutritionally, dairy cheese generally delivers protein, calcium, and fat — plus sodium. Some cheese varieties are higher in sodium than others.

airy foods play a key role in many people’s diets. Several food products are made from the milk of cows, sheep, and goats, including cheese, yogurt, milk, butter, and ice cream. But if you can’t or don’t want to eat dairy, you can find non-dairy alternatives to these and many other dairy foods.

There are several reasons people might be looking for substitutes for dairy. Here are some of the more common ones: • Milk allergy: 2–3 per cent of kids under three have a milk allergy. This can cause a range of symptoms from hives and stomach upset to severe anaphylaxis. Most kids outgrow it by their teenage years.

• Lactose intolerance: 75 per cent of the world’s population doesn’t produce enough lactase, the enzyme needed to digest the milk sugar lactose.

This causes symptoms including bloating, gas, and diarrhoea.

• Vegan or ovo-vegetarian diet: Some vegetarian diets exclude dairy products. Ovo-vegetarians eat eggs, but no dairy, while vegans exclude all food and products that come from animals.

• Potential contaminants: Some people choose to forgo dairy due to a concern over potential contaminants in conventional milk and dairy products, including hormones, pesticides, and antibiotics.

The good news is there are plenty of substitutes for all the major dairy foods, including the seven below.

fat, 1 gram of protein and 9 grams of carbs • Flaxseed milk: Contains 50 calories, 2.5 grams of fat, 0 grams of protein and 7 grams of carbs • Hemp milk: Contains 100–140 calories, 5–7 grams of fat, 2–5 grams of protein and 8–20 grams of carbs Summary: The nutrient content of non-dairy milks varies substantially, although across the board they’re lower in fat compared to cow’s milk. All but soy milk also has less protein.

2. Yogurt Replacements Yogurt is made by adding live active bacterial cultures to milk to ferment it. These ‘good’ bacteria help promotes a healthy gut. Plain yogurt is an especially versatile food. In addition to being a breakfast and snack food, it can be used in salad dressings, dips, and marinades, or to accompany meat and roasted vegetable dishes.

One cup (236 ml) of whole-milk yogurt provides 149 calories, 8 grams of fat, 9 grams of protein and 11 grams of carbs. Some types of yogurt, such as Greek yogurt, are higher in protein, while flavored yogurts are generally higher in carbs from added sugar.

As with non-dairy milks, substitutes for yogurt are made from nuts, seeds, coconut, and soy, and are made by adding probiotic bacteria.

Although nutrition content can vary widely based on brand, here’s a general comparison of the different non-dairy yogurt alternatives. These are all based on 6 ounces of the ‘plain’ flavor.

1. Milk Substitutes Milk has many uses, including as a beverage, added to smoothies, or poured on cereal.

Nutritionally speaking, milk is rich in protein, carbs, and calcium. In fact, 1 cup (237 ml) of whole milk provides 146 calories, 8 grams of fat, 8 grams of protein and 13 grams of carbs. Plantbased milk alternatives can be made from legumes (soy), cereals (oats, rice), nuts (almond, coconut), seeds (flax, hemp) or other grains (quinoa, teff).

• Coconut milk yogurt: 180 calories, 14 grams of fat, 1 gram of protein and 12 grams of carbs.

• Almond milk yogurt: 128 calories, 7 grams of fat, 3 grams of protein, 14 grams of carbs and less than 1 gram of fiber.

• Soy milk yogurt: 80 calories, 3.5 grams of fat, 6 grams of protein and 6 grams of carbs • Hemp yogurt: 147 calories, 4.5 grams of fat, 11

Some products are fortified with calcium and vitamin D to make them similar to dairy milk, while others are not. Certain alternative milks may also be fortified with vitamin B12. Many of these non-dairy milks also have added sugars to enhance their taste, although most brands offer an unsweetened version.

• Rice milk: Contains 120 calories, 2.5 grams of fat, 1 gram of protein and 23 grams of carbs.

• Oat milk: Contains 130 calories, 2.5 grams of fat, 4 grams of protein and 24 grams of carbs • Almond milk: Contains 60 calories, 2.5 grams of fat, 1 gram of protein and 8 grams of carbs • Coconut milk: Contains 80 calories, 5 grams of fat, 0 grams of protein and 7 grams of carbs • Cashew milk: Contains 60 calories, 2.5 grams of

Hard Cheese Substitutes It’s more challenging to mimic the texture, fat content, and taste of hard cheese in non-dairy form. Casein is the milk protein that gives cheese the ability to melt and stretch, and food scientists have found it very hard to replicate. Manufacturers have had to turn to different gums, proteins, and fats to try to achieve a similar mouthfeel and melting properties.

Most brands use soy protein or nuts as a base, although there is some soy- and nut-free varieties that are made from vegetable oils mixed with pea starch or pea protein. Many people find nutritional yeast to be a good flavor substitute for grated Parmesan cheese. As an added bonus, it’s a good source of vitamin B12. You can also make your own version by processing nuts and nutritional yeast with desired spices.

Nutritional Differences The nutritional differences between nondairy cheese and regular cheese depend on the substitute. The protein content is usually lower in the dairy-free alternatives and some brands have up to 8 grams of carbs per ounce (28 grams), whereas dairy cheese rarely has more than 1 gram per ounce. Processed non-dairy cheeses often contain many more ingredients than dairy cheese.

For instance, one brand of non-dairy cream cheese uses trans-fat-filled, partially hydrogenated oil and sugar and many other additives, in addition to tofu. These are arguably much worse than regular cream cheese. However, homemade nut-based cheeses let you swap one whole food for another.

Summary: Vegan cheeses are often highly processed and offer less protein than dairy cheese. However, you can also make homemade substitutions with whole foods like tofu, nuts, and nutritional yeast.

4. Alternatives for Butter Butter is made by churning cream until it hardens.

It lends fat and flavor to food and is often used as a spread on bread, to dress cooked vegetables or meats, or as a cooking or baking ingredient.

One tablespoon (14 grams) of butter provides 100 calories, 11 grams of fat, 0 grams of protein and 0 grams of carbs.

Some non-dairy milks are sold in the refrigerated section, while others are shelf stable. Below are some of the most common substitutes, along with their basic nutrition info for 1 cup of the “original” versions: • Soy milk: Contains 109 calories, 5 grams of fat, 7 grams of protein and 8 grams of carbs.

Soft Cheese Substitutes It’s easier to replicate the texture and even the flavor of soft cheese. You can find soy- and nutbased versions of cream cheese, as well as a dairyfree, gluten-free, and soy-free version made from a blend of vegetable oils, tapioca starch and pea protein isolate. You can also make homemade cream cheese or soft crumbly cheese using cashews, macadamia nuts, Brazil nuts or almonds.

If you’re simply trying to mimic the texture of cottage and ricotta cheeses, then you could use crumbled soft tofu as a replacement.

grams of protein, 16 grams of carbs and 3.4 grams of fiber Since nutritional composition can vary greatly between brands, be sure to read the label if you’re looking for a specific amount of carbs, fat, or protein.

Summary: Non-dairy yogurts can be made by adding live active cultures to an assortment of plant-based milks. They vary in their content of protein, fat, and carbs.

The many non-dairy butter alternatives that currently exist are either made from vegetable oils or coconut. Some have the same number of calories as cow’s milk butter. Others have more protein or carbs than butter, but this isn’t true across the board. Nut and seed butters, such as those made from almond, cashew, and sunflower seeds, are also options, depending on what you plan to use the butter substitute for.

Here’s how these nondairy butter substitutes

stack up nutritionally per tablespoon: Vegetable oil blends: 50–100 calories, 6–11 grams of fat, 0 grams of protein and 0 grams of carbs.

Coconut butter: 105–130 calories, 10–14 grams of fat, 0–2 grams of protein and 0–8 grams of carbs.

Cultured vegan butter, made from coconut and cashews: 90 calories, 10 grams of fat, 0 grams of protein and 0 grams of carbs.

Nut butters: 93–101 calories, 8–9 grams of fat, 2–3 grams of protein and 3–4 grams of carbs Watch out for many vegetable-oil-based margarines on the market that still contain dairy derivatives, such as whey. You can also make your own dairy-free butters at home. This one uses a blend of coconut oil, liquid oils, and non-dairy milk.

Summary: There are several plant-based butter alternatives and the calories and fat tend to be similar to that of dairy butter.

5. Cream Substitutes Cream is the higher-fat top layer of separated fresh milk. It can be between 10 per cent to over 40 per cent fat, depending on the type of cream being created: half-and-half, light cream, whipped cream, or heavy cream. In the kitchen, cream is used as a topping for sweet or savory dishes, or as an ingredient in sauces, soups, puddings, custards and even cakes. Light cream and half-and-half are commonly added to coffee or other beverages. A tablespoon (15 ml) of heavy cream contains 52 calories, 5.6 grams of fat and less than half a gram each of carbs and protein.

There are many non-dairy alternatives to heavy cream and whipping cream, as well as to coffee creamers. Many non-dairy alternatives to cream are made with coconut milk, especially homemade versions. But similar to dairy-free cheeses and yogurts, some varieties are made with soy, cashews and other nuts, or a blend of vegetable oils. In general, non-dairy creams are lower in calories and fat than the dairy versions. Like dairy cream, most vegan versions have no protein, but a few versions have carbs. Some dairy-free alternatives are highly processed and may contain undesirable ingredients like high-fructose corn syrup or partially hydrogenated oils, which contain transfat.

So, it may be worth trying the homemade substitutes that are made from whole foods, such as this one made from almonds.

Summary: Coconut milk and cream are versatile substitutes for dairy-based creams. There is also soy, nut and vegetable-oil-based substitutes, but watch out for unwanted ingredients like partially hydrogenated oils.

6. Replacements for Sour Cream Sour cream is made by fermenting milk with bacteria. It’s used as a topping, a base for dips and as a moisture-providing ingredient in baked goods.

An ounce (28 grams) of regular sour cream has 54 calories, 1 gram of carbs, 5.5 grams of fat and 0.6 grams of protein. Non-dairy alternatives on the market are generally soy-based, but there’s at least one soy-free brand out there that’s made from a blend of beans, oils, and gums.

Some of the alternatives have similar amounts of fat and calories. Others are lighter across the board, with less fat and calories. As with many of the other substitutes, you can make your own non-dairy sour cream using cashews, sunflower seeds, or tofu. Plain nondairy yogurt is also an easy substitute.

Summary: There are several soy-based sour creams on the market. Plain non-dairy yogurt is also a good substitute in most recipes.

7. Substitutes for Ice Cream A roundup of alternatives to common dairy foods

Article

I ce Cream Times - May - June 2017 wouldn’t be complete without ice cream.

Interestingly, there are several non-dairy ice cream options, including: • Creamy ice creams made from non-dairy milks, including coconut milk and soy milk.

• Sorbets, which never have dairy in them anyway.

Don’t confuse these with sherbets, which often have dairy in them.

• Homemade ice-cream-like desserts made from blending frozen bananas with other flavorings or berries.

Many of the creamy non-dairy desserts are dead ringers for dairy ice cream, delivering the same decadence and creamy mouthfeel. But since some of them are made from plant-based milks, rather than dairy cream and milk, they are often lower in calories and fat. This isn’t true across the board, so make sure to keep an eye on nutrition labels. The most common kinds on the market are made from soy, almond or coconut milks. You can also find cashew, rice, and even avocado ice cream.

Summary: There are many non-dairy replacements for ice cream, including creamy ones made from non-dairy milk and fruit-based sorbets.

What to Watch Out For With so many non-dairy substitutes around, you should be able to find replacements for any nondairy food you need. However, there are a few things to watch out for: Added sugars: Many non-dairy products contain added sugars to enhance flavor and texture. While the sugar content is sometimes similar to that of regular dairy products, other times it can be much higher.

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Fillers: It is common for non-dairy cheeses and yogurts to use a variety of additives to improve the texture of the product. While they aren’t necessarily unhealthy, many people prefer more natural products.

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Protein content: Dairy cheeses, milk and yogurt deliver complete protein. However, the only plantbased replacement that mimics that level and quality of protein is soy.

Nutrient content: Dairy products deliver potassium and calcium. Fortified non-dairy products may also offer these and other micronutrients, depending on the brand. Homemade products won’t be fortified.

Intolerances: Some people have allergies or intolerances to certain ingredients used in nondairy replacements, such as soy or nuts. Fillers, such as inulin, can also be difficult for people to digest, causing gassiness.

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Price differences: Sad to say, non-dairy alternatives often come with a higher price tag. On the other hand, this could be an incentive to make your own non-dairy substitutes.

To make sure you get what you’re looking for, read labels to see what ingredients and nutrients are in the product you’re buying.

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Summary: There can be a few drawbacks to non-dairy substitutes, including potentially longer ingredient lists and differences in nutrient composition.

The Bottom Line There are many options for substituting common dairy foods. You can make homemade versions of cheese, ice cream, sour cream and more. You can also find them at the grocery store. Most are made from plant-based ingredients, such as soy, nuts, or coconut. They’re not necessarily direct substitutes nutritionally though, so make sure you read the labels.

(Source: substitutes)

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Indian Cold Chain industry marches for significant growth in the next few years Sridar Narayanswami, VP & Managing Director of India, Emerson’s Commercial & Residential Solutions platform in an exclusive interaction with Ice Cream Times Q. 1) Give us a brief overview of your company.

Globally Emerson has a turnover of over $14.5 billion with offices and manufacturing plants in over 150 countries. It has two major platforms Emerson Commercial & Residential Solutions & Emerson Automation Solutions. Our platform Emerson Commercial & Residential Solutions provides products & solutions for the Heating Ventilation, Air conditioning & Refrigeration (HVACR) Industry. The range includes compressors, condensing units, flow

controls and electronic components that are critical for the industry.

In India, we have a manufacturing plant at Atit, Satara, an engineering center in Karad and multiple sales offices spread all over India. The company has also invested in two dedicated Cold Chain Centers in Chakan Pune, & Gurgaon, which provide project design and planning, locally develop, and builds the latest cold chain equipment, and provide training and aftermarket service support. The facilities help cold chain operators and contractors build the most technologically advanced, reliable, and efficient cold room possible and maintain it at optimal cost and energy levels.

Q.2) Give us an overview of the latest trends in Indian cold chain industry.

The trends that we have seen in the cold chain sector in India are

• The industry want to make use of the latest & best technologies so that they can optimise the lifecycle cost of the equipment instead of looking at the initial investment only • Several organisations are now looking at deploying environment-friendly solutions right from the outset • A decade ago, segments like logistic and warehouses were quite unorganised from a cold chain perspective. Today we see a significant private investment in sectors like Integrated Pack Houses, Logistics Warehousing, Food Processing & Export oriented units.

Also, there is increasing appreciation for newer technologies by cold chain players. Recently we met a pomegranate supplier in Maharashtra. It’s a pack house and everything that they source is for exports. It was a pleasure to see the advanced facilities that they had - right from equipment deployed, to the health & safety practices, to the monitoring/ tracking systems were all best in class. In our country, there is a very clear move in that direction.

From the cold chain perspective, the trend is moving from single commodity cold storages to a multi-commodity ones. Another trend that we have seen is people using renewable energy to power their cold-storages to reduce their energy cost.

Q. 3) How important is the role of technology for the development of cold chain industry and how effectively is Emerson adopting modern technologies?

It is vital, as everyone wants to optimise their energy cost and what we do is to provide bestin-class global technologies locally, with reduced delivery timelines all packaged together at an optimal cost. We can provide variety of solutions depending on the size and requirement of the cold storage while offering a slew of choices on how you can reduce your impact on the environment.

Also, we provide a host of monitoring/tracking solutions which can help not only to optimise cost

but to maintain the facilities effectively. ' In advanced countries like USA, UK over 70-80 per cent of food items are processed. In India, it is about 10 per cent, hence it is a long journey ahead. We are moving in the right direction, as we passage from being a developing country towards more of a developed economy.

We feel India’s cold chain industry will give us significant growth opportunities as new retail applications like pack houses, food processing, logistic gain momentum. The government & private sector, through bodies like NHB NCCD, are laying more emphasis on developing cold chain standards in terms of technology & efficiency.

This has ensured industry is investing in the right equipment and technologies while following given norms.

Q.4) How intense is the competition in the cold chain industry and what makes Emerson unique in this field?

There are many respected players in this industry, and competition is good as it provides more choice for the industry. There is room for all of us to grow in this space. What differentiates us is our longstanding leadership in terms of technology and more importantly our local footprint to go along with it. Our strengths are our global product development capabilities, innovative technology, local infrastructure and capabilities, and very strong sales, marketing, service, and support teams. The combination of all these is a unique quality that Emerson possesses.

Q. 5) What are the latest achievements of the company and what are development plans in future?

Achievement is beyond what we do, we work with every key player in the airconditioning and refrigeration industry. In cold chain sector, we have successfully executed several projects right from farm-to-fork. This can range from applications in segments

Refreshing prospects with BITZER ECOSTAR condensing units

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or the ice cream industry, circumstances are demanding in a country as hot as India: Operators of cold storage facilities and ice cream parlours Harvinder S Bhatia need to rely on their Managing Director

systems to keep their goods fresh and healthy. Compressor specialist BITZER knows – and cares: Its range of ECOSTAR condensing units is first choice for high efficiency and reliability in compact commercial refrigeration applications:

features of the LHV5E and LHV7E units.

Users can choose between three models of the LHV5E and ten models of the extensive LHV7E. Both condensing units feature an improved minichannel condenser, which means they need less refrigerant, while also being more efficient than their predecessors.Users can smoothly adjust the speed of the fans and the integrated ECOLINE VARISPEED compressor. This enables energyoptimised operation with a dwindling number of switching cycles. The new condensing units also offer a reliably long lifespan and low maintenance demands. Devices can be quickly installed onsite as the control electronics are factory-wired, making them ready to operate right away.

With the ECOSTAR LHV5E and LHV7E, BITZER has developed two air cooled and particularly energy-efficient series of condensing units. The new ECOSTAR series meet the highest environmental requirements regarding efficiency criteria. The products thus offer long-term planning and investment security for users. Low noise and reliable operation, ease of installation and use, as

The ECOSTAR’s integrated controller automatically adjusts the compressor speed and the fans based on the actual cooling load or ambient temperature, making the overall system particularly efficient. Using the BITZER electronics service tool (BEST), users can also adjust the characteristics for unusual applications via Bluetooth.

Image: The LHV5E and LHV7E condensing units (here: LHV5E) are particularly energy efficient and offer long-term planning security for users well as their low maintenance are distinguishing

like pack houses, dairy, food processing, down to logistic and to the retail sector. We continue to invest in cold chain, beside we believe there are several opportunities in air-conditioning segment and modulated technologies. Emerson is also leveraging the Internet of Things(IoT) to help the industry solve the challenge of food wastage and protect food safety by using real-time monitoring throughout the food chain. We are working with retailers and end users globally to make it possible to preserve food safety by using technologies like Intelligent Store, ProAct etc to constantly monitor the surface temperature of foods throughout the supply chain.

In terms of recognition, our Air Conditioning and Cold Chain products and solutions have constantly been winning awards. The latest was the ACREX -Award of Excellence 2017 awarded to the Copeland™ Horizontal Scroll in the Innovation category- a product designed for the unique requirements of transport Air conditioning.

Earlier the ACREX Awards of Excellence were conferred to our Copeland Scroll R32 compressor, Residential Variable Speed Compressor and the R410A Large Commercial Scroll Compressor. At the Cold Chain Summit in Mumbai, Emerson was recognized as the Cold Chain Solution Provider of The Year 2015. In addition, we have consistently been winning the CII - National Award for Excellence in Energy Management.

Simple operating options Users can control and monitor the new ECOSTAR condensing units remotely via an Ethernet LAN connection or via the Internet and a Modbus RTU. In addition, BITZER has added a menu for the LHV5E and LHV7E condensing units to the latest version of its free BEST software so that control is also possible using this method. Using Bluetooth 4.0, the ECOSTAR unit can also be operated using the password-protected controller from 30metres if in line of sight. Manual control and monitoring is possible via the LCD display integrated in the controller’s housing. With the aid of a new function in the latest firmware, up to four ECOSTAR condensing units can be connected via Modbus.

They then form an ECOSTAR control network and, in optimised interaction, the temperature of a cold store can be controlled without the need for their refrigerant circuits to be connected.

Flexible application Depending on the choice of model, the condensing units are designed for use with the HFC refrigerants R134a, R404A, R507A, R407A, R407C and R407F, enabling BITZER to cover a wide range of applications. Also, the HFC/HFO Contd on pg 46

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Pushcarts – The real brand carriers

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ince time immemorial, pushcarts are seen in the marketplace for sale of goods/ products. Going back to time unknown or since the invention of wheels, there were no appropriate commercial spaces for markets, bazaars for trading and buying wares. Invention of these pushcarts was the medium to reach the target customers. The cart-bearer had these carts made in different shapes and sizes which sold products like vegetables, fruits, ice cream, sherbets, street foods, etc.

The use of pushcarts has been used all over the world, and there was when a time when Greeks largely sold milk, eggs, homemade bread, veggies etc from carts. The first law regulating food carts was known as the Thirty Minute Law, wherein a pushcart had to re-locate every thirty minutes. But then it was a challenging task to implement such a law, hence often it was violated.

These days too, pushcarts are used as they were made use of 1000 years ago for selling things from perishable to non-perishable items. Often, the cartbearer belongs to the lower strata of society, hence these pushcarts become a source of livelihood to millions of people living around the poverty line.

Some dedicated cart-holders have really worked hard where they have invested intelligently in these pushcarts owning a fleet of them to broaden their business. One has “n” numbers of stories of such hardworking entrepreneurs.

In India, especially rural areas one can find many such pushcart vendors who go door-to-door to tap potential customers. There are many competitive players now hiring pushcart vendors to sell reputed brands so that it reaches maximum masses walking on the streets.

Ice Cream Pushcarts One such industry that greatly makes use of

pushcarts to reach masses is the ice cream segment.

These pushcarts are designed for easy movement, and provide effective panel advertising to display product menus or appealing pictures that lure customers. Many units come with cold storage enough for novelty bars, dipping wells for tubs of ice creams and cone production. As summer season draws near, there are several pushcart water dispensers on streets, roads, and major highways.

Likewise, one can find many ice cream pushcart vendors selling cones, cups, popsicles, bars etc in the marketplace. Often these pushcarts come with tricycle attachments and mechanical refrigeration.

Sport bars and stadiums can take advantage of an arctic dry ice storage cart.

How is the current market of pushcart? To this, Ramkant Tiwari, Senior Manager of Bhogal cycle said “In recent times, the sale for ice creams has increased with many big companies making use of pushcarts. Earlier only small and medium enterprises would make use of pushcarts. First there were just tubs placed in these carts, now deep freezers are placed with 10,000 litres of ice cream in it.” Bhogal cycle manufactures carts for the ice cream industry. Whereas, Sandeep Arora from Cart Studio who are manufacturers of pushcarts that are supplied to the ice cream industry believed that in 2005, the market for pushcarts was average but today the scenario has changed despite of low consumption rate, the pushcart market has witnessed a good growth rate. “My company is one of the largest tri-cycle manufacturer in India with production of 12,000 carts per year. We supply pushcarts to ice cream manufacturers in the industry.”

location and the products sold.

Features When an individual intends to purchase a pushcart of the purpose of sales, they look for features which makes the job easier and fun.

Sanitation facilities such as sinks on food pushcarts make food preparation and cleanup much easier, but having water available can take up valuable storage space and increase the weight of the cart. Although storage is not an absolute must, it helps if you can have a supply of your inventory stored in the cart. Many look for carts that are easy to maneuver regardless of their size. Wheels should easily turn in all directions. The modern pushcarts have been designed to ensure basic hygiene standards of the product meant for sale on roads and streets of the city. If government takes up a project for rebuilding a sophisticated design of pushcarts then that would help improve the city’s look, besides introducing a culture of food hygiene and cleanliness standards. It would result in improved public health.

Size Push-carts are available in a variety of sizes and weights. Usually, a pushcart is a mechanism associated with street vending. Hand-propelled carts are small and easy to maneuver. They can be set up anywhere and one is permitted to use it as an accessible medium to reach the people. The materials used in the construction of the pushcart can affect the overall weight of the cart. Walk in any park and down most large metropolitan streets and one can find vendors selling treats off to the side. Multiple products can be found like any delicacy, from hot dogs to roasted nuts, from grill to tandoori cuisine and even ice cream. This form of enterprise has been around for thousands of years, with vendors pushing wagons or tables with wheels wandering in search of customers. Modern day pushcarts provide flexible services suited for a busy, active world. Regardless of product or size, a pushcart can be an entertaining and successful business adventure.

Function These carts serve as mobile shops to the masses. The company can sell both dry as well as hot foods from pushcarts. There are carts that can serve multiple functions of hot food with multiple grills and street foods.

Food can be prepared and sold from a cart like this. Some of these carts have a flexible design that allows to serve a variety of functions depending on the

A large pushcart designed for street use has a variety of features that make marketing feasible and it can reach every nook and corner of the place. Many large pushcarts provide display that is very noticeable. The storage space can hold a good quantity stock of ice cream products. Large pushcarts can come with umbrellas and swivel caster wheels. Depending on the size of the cart, there may be additional storage space for supplies.

Considerations An investment in a pushcart will give bountiful returns. So, when one wants to sell their products, the marketing strategy and areas covered must be well-planned. It may be an innovative idea to

use a small cart to gain ground. Used carts can even be adapted from one function to another.

As the business grows, the cart can be upgraded with better added features. The main suppliers of the mobile refrigeration are Voltas, Birla Aircon, Rockwell, Western Refrigeration, Khanna Engineers, Refriconsystems, Polforst and many others. Tiwari also said that covering 25-30 km of area in a day, they do considerable amount of sales of the ice cream as they travel to every lane of the place. After adding all the components of the pushcart, the total cost is about Rs. 40,000-50,000.

Meanwhile, Arora concludes by saying that pushcarts has a worldwide market, and one can find it anywhere in the world. In association with Unilever, Cart Studio plans to introduce solarcarts and e-cart as well which works on electricity.

“For a daily-wage person, he will always prefer the local brands as the branded ones are expensive in the ice-cream parlours and is unable to afford it.

Today he can consume the branded ones as well, through the pushcart medium.

The benefit of push-cart is that it has a wider reach.

The product can reach 100 various places through them. Premium brands like Magnum, London Dairy, Baskin Robbins have made use of pushcarts to penetrate Indian market. Through pushcart, the ice cream has come within your reach, you do not have to enter the ice-cream parlour/shop.”

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I ce Cream Times - May - June 2017

Magnum Ice Cream collaborates to create limited edition fashion collection

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fter collaboration with some of the most reputed designers worldwide, fashion world’s food favorite – MAGNUM® Ice Cream is now going to put its fashionable foot here in India as well. Recently the premium ice cream brand announced its association with leading fashion brand, TheLabelLife.com.

Magnum along with TheLabelLife.com share the same commitment towards a trend-forward, stylish, and desirable lifestyle. The two fashionforward brands have collaborated to create a signature, limited edition collection is available on http://www.thelabellife.com/ since 2nd May, 2017. Industry experts as well the label’s Style Editors – Sussanne Khan, Malaika Arora Khan and Bipasha Basu, have designed the collection signature pieces along with a personally guided shopping experience.

collection!”

Malaika Arora Khan said “the Magnum collaboration has allowed us to style the bold, fierce woman of today in a brand-new way. In keeping with our brand style of effortless, signature and day to night transitional pieces, we have added a luxurious flair with animal prints and metallics while introducing a new fashion language of how to wear these normally classified party styles on summer hot days,” Sussanne Khan said “my inner beast is definitely the Leopard – sleek, sexy and elegant. I am naturally drawn towards dark, indulgent hues and aristocratic style so the Magnum campaign easily resonated with me. You can say, Malaika, Bipasha and I truly unleashed a part of ourselves as we worked around the mood, textures and silhouettes of the collection.”

Contd from pg 42

blends R448A, R449A, R450A and R513A with a lower global warming potential (GWP) have already been approved and added to the firmware.

With their robust and corrosion-resistant housing, the systems can be used outdoors. And due to their compact size, they can also be used in smaller equipment rooms. As running noise is particularly low thanks to the integrated sound absorber and noise-optimised airflow, the condensing units are also suitable for use in noise-sensitive locations, such as in hotel courtyards. The integrated winter controller allows the compressor to be started even during cold times of year when the ambient temperature falls below the saturation temperature.

US Rose Rock ice cream shop that provides small batches, big flavours and be hand-made in small batches. Decker said the “low air content helps create a more dense, creamier ice cream. Most conventional ice creams can be as much as 87 per cent air. Our ice cream has about a 30 per cent air content that gives it a more satisfying mouth-feel.”

T

Magnum’s latest brand campaign inspires the stunning collection #UnleashYourWildSide imaginatively styled includes modern tailoring, bold prints, and game-changing silhouettes.

Eccentrically these pieces look classic yet wild and every piece has a mysterious flirty flare to it. The wearer can experience a sense of empowerment and the release of a ferocious personality with this one-of-a-kind collection.

General Manager of Kwality Walls, Sumit Mathur said, “At Magnum, we believe that everyone has an inner beast that lives within us. This campaign is about daring people to unleash it, seize the day and take that extra dose of indulgence. With our association with TheLabelLife.com, we bring this belief to life, by giving our fans a truly tangible, fashionable way to Unleash Their Wild Side. We are confident that fashionistas nationwide will love this wild limited edition MagnumXTheLabelLife

Bipasha Basu said “I feel closest to a Tigress – brave, empowered and of course wild. This wild and wonderful collection of clothing, shoes and accessories has been a delight to work on. From animal print brogues to feathered crystal earrings, the signature pieces are sure to turn heads and make a woman feel fierce and bring out her boldest self. My inner beast would be the Black Panther – majestic, confident and incredibly fierce.”

Known worldwide as the ice cream synonymous with indulgent pleasure, Magnum® ice cream bars arouse the palate by melding thick, crackling Belgian chocolate with smooth and delicious ice cream. Delicately created from only the finest ingredients, Magnum® ice cream is available in four delightful flavours: Classic, Almond, Chocolate Truffle & Chocolate Brownie.

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hings are not always so sweet, even in the ice cream business. “Oh, yes, we’ve had our share of what we call ‘oops’ flavours,” said Jason Decker, owner of Rose Rock Microcreamery in The Boxyard with business partner Scott Edwards. Opened to public on Valentine’s Day this year, it specializes in high-quality, all-natural, small-batch frozen confectionaries, in flavours that range from the traditional, such as chocolate and vanilla to the adventurous. It also includes everything from a lavender and honey ice cream, to a lemongrass sorbet and kulfi, which combines mango, pistachios and cardamon.

Decker said there have been times when the ‘mad scientist’ aspect of creating new and intriguing flavours produces something a tad monstrous. “One time, I was working on a blueberry-lemon-thyme sorbet, and there’s just no other way to say it — it was horrible. I remember taking that first taste and thinking, ‘Whoa — everything about this is just bad. So, I thought, just for fun, I’d put it out in the case and label it as an ‘Oops’, we had some people try it, and they all agreed that this was a mistake. Except for the guy who runs the comic book store across from us. He said it was one of the best flavours he’d ever had.

So, I kept it around just for him.”

Rose Rock Microcreamery produces apart from conventional ice cream is stricter attention to detail and quality. The ice cream from a microcreamery must have a high milk-fat content. Rose Rock’s ice cream has a 14 to 16 per cent milk-fat content, as opposed to regular ice cream’s 10 per cent. They have a low air content, use all-natural ingredients,

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Rose Rock imports the dairy it uses for its ice cream from southern Wisconsin and northern Illinois. They keep two-month supply in an offsite storage facility. The ice cream is produced in 10-litre or about two-and-a-half gallon batches and the shop makes about four batches a day. Decker runs an environmental safety consulting firm when he’s not making ice cream. “Everything from how to cook the perfect hard-boiled egg to how flavor profiles work, so that you experience different tastes at during a single bite.

Edwards, a mechanical engineer runs a heat exchange company, joined the enterprise when Decker thought first of using liquid nitrogen to

create Rose Rock’s ice cream. “we learned real fast that liquid nitrogen is not the best application,” Edwards said, “It’s fun to use, but there are better ways to go about things.” The ice cream is churned in a machine, then flavorings and natural colors are mixed in, and the mix is put into a blast chiller to cool it to 5 degrees. When it’s ready to be served, the ice cream is put in a conventional freezer to bring the temperature up to about 30 degrees so it can be easily scooped into waffle cones, bowls, and pints.

Eighteen different flavours are available each day usually 14 regular ice creams, two sorbets and two vegan options made with coconut milk, instead of cow’s milk. The most popular flavours are the salted cracked caramel, lavender honey, blood orange and cardamon, Madagascar vanilla, sage salted pecan, and the Rose Rock ice cream, with strawberries, candied pecans, and chocolate.

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I ce Cream Times - May - June 2017

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I ce Cream Times - May - June 2017

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News

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Icicles rolls out Thai ice cream to Cupertino, Pleasanton, Newark

What's the Difference Between Ice Cream and Gelato?

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I

he folks at Icicles who took the San Jose ice cream world by storm — the line’s easily an hour long on these warm days and nights have rolled out the Thai rolled ice cream concept to three new locations.

Shops are now open in Cupertino (19622 Stevens Creek Blvd.), Pleasanton (600 Main St.) and Newark (39055 Cedar Blvd.), with a fourth coming

cold pan, then the liquid is scraped and chopped, chopped, chopped — picture a Benihana chef in an icy environment until it solidifies just enough to be spread out, wafer-thin, onto the whole sheet.

Then it’s scraped into rolls 2 or 3 inches long and those rolls are carefully placed, end up, in an ice cream cup.

Co-owner Lit Leong and his team introduced the born-in-Bangkok concept to San Jose’s Willow Glen neighborhood late last summer.

While others in the Bay Area had dabbled in the method, Icicles makes rolled ice cream exclusively — even pasteurizing the milk onsite on Lincoln Avenue.

in July to downtown San Mateo.

Popularized by Thailand’s street vendors, rolled ice cream is made from scratch for each customer.

Cream and flavorings are poured onto a super-

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Flavors include Nutella & Chill, Gotcha Matcha, Strawberry Fantasy, Berry Squad, and Cereal Killer. Free toppings include fresh fruit, dessert sauces, cookies, and candies.

ce cream, in its many forms, is the most beloved food on Earth. There's only one other dairy desert that can hold its ground against good American ice cream: gelato. In recent years, gelato’s popularity has skyrocketed in the United States, which has a lot of people wondering what sets it apart from ice cream itself. Here are the differences between ice cream and gelato.

They are made with different ingredients.

According to Morgan Morano, author of The Art of Making Gelato, the differences between ice cream and gelato begin with their ingredients and their proportions. The base for both is a mix of cream, milk, and sugar. Ice cream, however, contains way more actual cream than gelato and it contains egg yolks, which are rarely if ever used in traditional gelato (except for flavor on occasion).

They contain different amounts of fat.

According to the FDA, ice cream must contain at least 10 per cent fat, but most ice creams fall between 14 and 25 per cent. Gelato is leaner—it traditionally contains only four to nine percent fat. Ice cream’s extra fat comes from extra cream, which is, of course, high in delicious butterfat.

They have different textures.

The process of making both ice cream and gelato

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is called churning. However, the two desserts are churned at different speeds and intensities, which affects the resulting textures. Ice cream is churned much harder and faster than gelato, which leads to much more air being incorporated. The result of this is a fluffier texture, whereas gelato is denser, smoother, and often more flavourful.

The two are served at different temperatures.

Due to its increased density, gelato is served at about seven to 12 degrees Fahrenheit, which is anywhere from 10 to 15 degrees warmer than ice cream is traditionally served. If you tried to serve gelato at the temperature that ice cream is, it would be far too cold to taste or even enjoy. And honestly, no one likes their ice cream or gelato freezer-burnt anyway.

The two are served using different utensils.

While this has nothing to do with ice cream and gelato themselves, the tools used to serve the two are also different. In the U.S., an ice cream scoop is always used when serving up a cup or cone.

However, gelato requires a spade instead, which helps shape and soften the gelato before it’s served.

Source: http://www.foodandwine.com/desserts/ frozen-desserts

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